Pecan 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 pillowy, cream-filled burrata, the contrast of hot and cool, rich and bright, is genuinely hard to beat. Thinly sliced garlic turns golden and tender in the pan alongside the tomatoes, and a scatter of fresh thyme and red pepper flakes adds just enough herbal heat to keep things interesting. The whole dish comes together on a single baking sheet, which means minimal cleanup and maximum impact at the table. Fresh basil and flaky sea salt finish everything off, and an optional drizzle of balsamic glaze adds a touch of tangy sweetness if you're feeling it. Every ingredient here is straightforward and naturally free from tree nut concerns — no swapping, no substituting, no second-guessing labels. This is the kind of effortless, restaurant-worthy dish you'll want to make on repeat all tomato season long.
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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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