Pescatarian Roasted Tomatoes with Burrata

Roasting cherry tomatoes low and slow — well, hot and steady at 400°F — transforms them into something almost jammy, deeply caramelized, and bursting with concentrated sweetness. The garlic slices turn golden and tender alongside them, and the thyme and red pepper flakes weave in just enough herbal heat to keep things interesting. Spooned warm over pillowy, cream-filled burrata, the whole dish becomes this gorgeous contrast of hot and cool, silky and lush. Fresh basil and a drizzle of good olive oil tie it all together, and a little balsamic glaze at the end adds a tangy-sweet finish that feels almost restaurant-worthy. This is the kind of dish that looks impossibly elegant but comes together with minimal effort and a single baking sheet. It fits naturally into a pescatarian lifestyle since every ingredient here is plant-based or dairy — no substitutions or workarounds needed. Serve it as a stunning starter, a light lunch with crusty bread, or a side that genuinely steals the show.

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