Paraben Free Roasted Tomatoes with Burrata
Roasting cherry tomatoes low and slow — well, hot and steady at 400°F — transforms them into something deeply jammy, caramelized, and almost sweet, with blistered skins that burst with concentrated flavor. Spooned warm over cool, creamy burrata, the contrast is nothing short of stunning. Sliced garlic turns golden and tender in the pan, red pepper flakes add a gentle kick, and fresh thyme perfumes the whole tray as it roasts. Every ingredient here is straightforward and whole — olive oil, fresh herbs, real cheese, ripe tomatoes — which makes this a naturally clean choice for anyone navigating preservative-heavy processed foods. A scatter of fresh basil and a pinch of flaky sea salt at the end bring brightness and crunch that tie the whole dish together. An optional drizzle of balsamic glaze adds a sweet-tart finish that makes it feel genuinely restaurant-worthy. Serve it immediately while the tomatoes are still warm and the burrata is just beginning to melt at the edges — that's the moment.
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Learn more →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
- 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
- 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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