Yeast Free Roasted Tomatoes with Burrata
Roasting cherry tomatoes low and slow — well, hot and steady — transforms them into something almost jammy, with caramelized edges and concentrated sweetness that no fresh tomato can match. Spooned warm over cool, creamy burrata, the contrast in temperature and texture is genuinely stunning. Garlic slices turn golden and tender in the same pan, soaking up the olive oil and tomato juices into something deeply savory. A scatter of fresh basil and a pinch of flaky sea salt pull everything together, and an optional drizzle of balsamic glaze adds a subtle tang if you want it. Because yeast-free eating means scanning labels on everything from condiments to cheese, it's reassuring to work with a dish built almost entirely from whole, unprocessed ingredients — no fermented additions, no hidden leavening agents to worry about. This is the kind of recipe that looks like it came from a restaurant but comes together on a single baking sheet with minimal effort.
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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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