Turkey Free 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. Tossed with sliced garlic, red pepper flakes, and fresh thyme before they hit the oven, they come out blistered and fragrant in a way that makes the whole kitchen smell incredible. Spooned warm over pillowy, cream-filled burrata, the contrast of hot, collapsing tomatoes against cool, lush cheese is genuinely hard to beat. A scatter of fresh basil, a drizzle of good olive oil, and a pinch of flaky sea salt pull everything together into something that looks far more impressive than the effort involved. The optional balsamic glaze adds a subtle tang that plays beautifully off the sweetness of the caramelized tomatoes. This dish is naturally built around vegetables and fresh dairy, so there's nothing complicated to navigate — just clean, vibrant ingredients doing exactly what they're supposed to do. Serve it straight from the platter with crusty bread for scooping up every last drop of those glossy pan juices.
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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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