Tree Nut 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, silky and rich, is genuinely hard to beat. Garlic slices turn golden and tender in the pan alongside the tomatoes, soaking up the olive oil and mingling with fresh thyme and a kick of red pepper flakes for a sauce that practically makes itself. The whole thing comes together on a single baking sheet, which means minimal cleanup and maximum payoff. Every ingredient here is naturally free of tree nuts — no swaps needed, no label-checking required — so you can focus entirely on making it look gorgeous on the platter. A drizzle of balsamic glaze and a scatter of fresh basil at the end push it firmly into dinner-party territory, even though it takes almost no effort to pull off. Serve it with crusty bread to catch every last drop of those pan juices.

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