Nickel Allergy Friendly Roasted Tomatoes with Burrata

Total time55 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Roasted Tomatoes with Burrata

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Ingredients

4 servings

For the roasted tomatoes

2 pints cherry tomatoes
4 cloves garlic, thinly sliced
3 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
½ tsp red pepper flakes
½ tsp kosher salt
¼ tsp black pepper
4 sprigs fresh thyme

For serving

4 balls (4 oz each) burrata cheese
¼ cup fresh basil leaves
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
flaky sea salt, to taste
1 tbsp balsamic glaze (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the cherry tomatoes and sliced garlic on a rimmed baking sheet in a single layer.
2
Drizzle the 3 tbsp olive oil over the tomatoes and garlic, then scatter the red pepper flakes, kosher salt, black pepper, and thyme sprigs over the top. Toss to coat evenly.

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