Seed Oil 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. The whole thing comes together with nothing but extra virgin olive oil, garlic, fresh thyme, and a pinch of red pepper flakes, which means you're completely clear of the refined vegetable and seed oils that sneak into so many restaurant dishes and store-bought sauces. Spooned warm over pillowy, cream-filled burrata, those pan juices become an instant sauce that's rich, silky, and absolutely stunning on a plate. Fresh basil and flaky sea salt finish it off, and an optional drizzle of balsamic glaze adds a subtle tang that ties everything together. This is the kind of dish that looks like it came from a nice Italian restaurant but asks almost nothing of you in the kitchen. It works beautifully as a starter, a light lunch with crusty bread, or an impressive centerpiece for a summer dinner spread.
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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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