Walnut Free Roasted Tomatoes with Burrata
Few dishes feel as effortlessly impressive as blistered, caramelized cherry tomatoes spooned over pillowy, cream-filled burrata. The oven does most of the heavy lifting here — high heat coaxes the tomatoes into something deeply savory and jammy, while the garlic turns golden and tender alongside them. A scatter of fresh basil, a drizzle of good olive oil, and a pinch of flaky sea salt bring everything together into something that looks like it came out of a restaurant kitchen. The optional balsamic glaze adds a subtle sweet-tart finish that plays beautifully against the richness of the cheese. Every ingredient in this dish is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it straight from the platter while the tomatoes are still warm and the burrata is just beginning to melt at the edges.
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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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