Roasted Tomatoes with Burrata

You want a dish that looks expensive, tastes outrageous, and takes less time than scrolling your feed? This is it. Roasted tomatoes with burrata are the cheat code to “wow” with almost zero effort.

Sweet, blistered tomatoes meet creamy, cool burrata… then you swipe it all onto toasted bread and suddenly your kitchen feels like a Roman vacation. No culinary degree, no drama—just a plate that makes people go quiet when they take the first bite.

Why You’ll Love This Recipe

• Big flavor, tiny effort: The oven does 90% of the work. You assemble and take the credit.
• Restaurant-level vibes: That silky burrata turns roasted tomatoes into pure luxury.
• Flexible and forgiving: Use cherry tomatoes, grape tomatoes, even tired ones in the fridge—it still slaps.
• Fast: From preheat to plate in about 20 minutes.

  Your weeknight just leveled up.

• Scales like a champ: Cook for two or for ten. Just multiply the tomatoes and trays.

What Goes Into This Recipe – Ingredients

• 1.5 to 2 pounds cherry or grape tomatoes (mixed colors if you can—more flavor, more flex)
• 2–3 tablespoons extra-virgin olive oil, plus more for finishing
• 3–4 garlic cloves, thinly sliced
• 1 teaspoon kosher salt (adjust to taste)
• Freshly ground black pepper
• 1 teaspoon sugar or honey (optional, boosts caramelization)
• 1–2 teaspoons balsamic vinegar (or good aged vinegar for finishing)
• Red pepper flakes (optional, for heat)
• 1 large ball burrata (8 oz), well chilled
• Fresh basil leaves, torn
• Crusty bread (sourdough, ciabatta, baguette), toasted or grilled
• Flaky sea salt, for finishing
• Lemon zest (optional, for brightness)
• Pine nuts or toasted almonds (optional, for crunch)

The Method – Instructions

1. Preheat like you mean it: Set the oven to 425°F (220°C). Hot oven = juicy tomatoes that blister, not stew.
2. Prep the tomatoes: Toss tomatoes on a rimmed sheet pan with olive oil, garlic, salt, pepper, and the sugar/honey if using.

   Add a pinch of red pepper flakes if you like heat.

3. Roast fast and hot: Slide into the oven for 12–15 minutes until skins burst and edges caramelize. Shake the pan once halfway through.
4. Finish with acid: Pull the pan out and splash with balsamic. Swirl the tomatoes around so the juices turn glossy and slightly syrupy.
5. Toast the bread: While tomatoes roast, toast or grill bread.

   Rub warm slices with a cut garlic clove and drizzle with olive oil. You’re now a genius.

6. Plate like a pro: Transfer tomatoes and all their juices to a shallow bowl or platter. Make a little nest, place the burrata in the center, and spoon warm tomatoes around it.
7. Finish strong: Top with torn basil, flaky sea salt, a drizzle of olive oil, and lemon zest if using.

   Add nuts for crunch, IMO it’s elite.

8. Serve immediately: Tear bread, swipe through creamy burrata and jammy tomatoes, and try not to inhale it in 60 seconds.

Keeping It Fresh

Roasted tomatoes hold up beautifully in the fridge for 3–4 days. Store them (and their tasty juices) in an airtight container. Reheat gently on the stove or in a low oven until warm, not boiling, so they don’t collapse completely.

Burrata is a fresh cheese—treat it like produce.

Keep it cold in its liquid and use within 24–48 hours of opening for peak creaminess. If you’re prepping ahead, roast the tomatoes in advance and add the burrata at the last minute.

Leftover tomatoes are gold on eggs, pasta, grain bowls, or as a pizza topper. Trust me, “accidentally” make extra.

Why This is Good for You

• Tomatoes = antioxidants: Roasting boosts lycopene availability, which supports heart and skin health.
• Olive oil for the win: Healthy fats help your body absorb fat-soluble antioxidants.

  Plus it tastes like vacation.

• Burrata in balance: It’s rich, yes, but paired with fiber-rich tomatoes and whole-grain bread, you get satisfaction without the snack later.
• Herbs add micronutrients: Basil brings vitamin K and flavor without calories. Flavor is a health strategy—keeps you cooking at home.

What Not to Do

• Don’t crowd the pan excessively: Overpacking makes tomatoes steam instead of roast. Use two pans if needed.
• Don’t skip the salt: Tomatoes need salt to taste like, well, tomatoes.

  Underseasoned is just sad.

• Don’t overcook burrata: It should be cool and creamy. Heat kills the magic.
• Don’t drown in balsamic: A splash enhances; a pour overpowers. We’re not making salad dressing here.
• Don’t use stale oil: Old olive oil tastes flat or bitter.

  Fresh, fruity oil = better finish.

Mix It Up

• Herb swap: Try mint or oregano instead of basil. Different herb, new personality.
• Heat upgrade: Add Calabrian chile paste to the tomatoes pre-roast for a smoky kick.
• Citrus lift: Finish with lemon zest and a squeeze of juice for extra brightness.
• Breadcrumb crunch: Toast panko in olive oil with garlic and scatter over the top. Crunch city.
• Green factor: Serve over a bed of arugula tossed with olive oil and lemon—instant salad-meets-app.
• Protein boost: Add prosciutto ribbons or grilled shrimp to make it a full meal.
• Pasta pivot: Toss roasted tomatoes with hot spaghetti, then crown with burrata.

  Pasta night, upgraded.

• Vegan path: Swap burrata for a creamy cashew ricotta and go heavy on herbs and olive oil.

FAQ

Can I use regular tomatoes instead of cherry or grape?

Yes. Use ripe Roma or Campari tomatoes, cut into thick wedges. Roast cut-side up and extend the time by a few minutes until edges caramelize and juices concentrate.

Smaller tomatoes are sweeter, but you’ll still win.

What’s the best way to serve this at a party?

Platter it. Keep burrata whole in the center, surround with warm tomatoes, and set out a mountain of toasted bread. Add small spoons and let guests build their own.

It’s low-effort interactive—host points unlocked.

Can I make it dairy-free?

Totally. Use a high-quality vegan mozzarella or cashew cheese. Finish with extra olive oil and fresh herbs to keep it indulgent.

How do I pick good burrata?

Look for a plump, well-sealed ball in liquid, with a short date range.

When cut, it should release a creamy, stracciatella center—not dry curds. If the price feels suspiciously low, so will the texture.

Do I need to peel the tomatoes?

Nope. The skins blister and add texture.

If you’re sensitive to tomato skins, you can pierce each tomato with a toothpick before roasting to prevent explosive splatters—kitchen pro move.

What wine pairs well with this?

Go crisp and lively: a Sauvignon Blanc, Vermentino, or a light Italian red like Lambrusco or Barbera. Acidity loves tomatoes; cream loves bubbles. Win-win.

The Bottom Line

Roasted Tomatoes with Burrata is the shortcut to effortless elegance: sweet, tangy, creamy, and crunchy in under 20 minutes.

It’s weeknight-simple and dinner-party chic, which is a rare combo. Keep good olive oil on hand, don’t skimp on salt, and let the tomatoes do the heavy lifting. Serve it once and watch it become your signature move—FYI, people will ask for the recipe, so maybe bookmark this.