Soy Free Roasted Tomatoes with Burrata
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something almost jammy, deeply caramelized, and bursting with concentrated sweetness. Paired with creamy, cloud-like burrata, this dish hits that rare sweet spot between effortless and genuinely impressive. The warm tomatoes and their glossy pan juices spill over the cool cheese in a way that's almost too pretty to eat — almost. Every component here is naturally free of soy, so there's no need to scrutinize labels or swap anything out; it's just real, whole ingredients doing exactly what they're supposed to do. A scatter of fresh basil, a drizzle of good olive oil, and a pinch of flaky salt pull it all together, with an optional balsamic glaze adding a subtle sweet tang if you're feeling fancy. Serve it straight from the platter with crusty bread for scooping, and watch it disappear before you've even sat down.
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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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