Turmeric Free Roasted Tomatoes with Burrata
Blistered cherry tomatoes, creamy burrata, and a drizzle of good olive oil — this dish is the kind of thing that looks like it came from a restaurant but comes together with almost no effort. The tomatoes roast low and slow until they collapse into jammy, caramelized pools of flavor, while the garlic turns golden and sweet alongside them. Spooned warm over cool, pillowy burrata, the contrast in temperature and texture is genuinely stunning. Fresh basil and flaky sea salt finish everything off, with an optional balsamic glaze adding a touch of tangy sweetness if you want it. Every ingredient here is naturally free of turmeric — no spice blends, no curry-adjacent seasonings, nothing that requires label-checking or substitutions. It's a clean, vibrant plate that works beautifully as a starter, a light lunch, or an impressive centerpiece for a casual dinner party.
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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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