Xanthan Gum Free Roasted Tomatoes with Burrata
Blistered cherry tomatoes, golden garlic, and pillowy burrata — 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, and the warm pan juices spill right over the cool, creamy cheese for a contrast that's genuinely hard to beat. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no label-scanning required — just honest, whole-food cooking from start to finish. Fresh basil and a drizzle of good olive oil tie everything together, and an optional splash of balsamic glaze adds a sweet, tangy finish if you're feeling fancy. It works beautifully as a starter, a light lunch with crusty bread, or an impressive side that steals the show at any dinner table.
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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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