Juicy Roasted Tomatoes with Burrata

I first tried burrata cheese at a friend’s dinner party and couldn’t believe I’d gone so long without it. Growing up, the fanciest cheese in our house was string cheese, and my mom’s idea of an Italian dinner was spaghetti with jarred sauce.

Now I know better, and this roasted tomatoes with burrata recipe has become my go-to when I want something that feels special but doesn’t need much work. The tomatoes do their thing in the oven while you barely lift a finger, and that creamy burrata just makes everything better when you put them together.

Which Kind of Tomatoes Should I Use?

While this recipe calls for grape or cherry tomatoes, you’ve got some flexibility here. Grape tomatoes tend to be a bit meatier and less watery than cherry tomatoes, which means they’ll roast up nicely without releasing too much liquid. Cherry tomatoes are usually a touch sweeter and juicier, making them equally delicious in this dish. If you’re shopping at a farmers market or during peak tomato season, look for Sungolds – these little orange tomatoes are incredibly sweet and make an amazing variation. Just make sure whichever small tomatoes you choose are firm and deeply colored, without any soft spots or blemishes, since these qualities will concentrate during roasting.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while still keeping the dish tasty:

• Cherry tomatoes: While small tomatoes work best for this recipe, you can use regular tomatoes cut into chunks. Just know they might release more liquid during roasting.
• Burrata: If you can’t find burrata, fresh mozzarella makes a good substitute. You could also try ricotta, goat cheese, or even stracciatella. Each will give the dish a different but equally good character.
• Balsamic vinegar: You can skip it entirely or try red wine vinegar or even a squeeze of lemon juice for that acid kick.
• Dried herbs: Feel free to mix and match any Mediterranean dried herbs you have on hand – oregano, thyme, rosemary, or herbs de Provence all work well here.
• Chili flakes: You can leave these out if you don’t like heat, or swap them for a pinch of cayenne or even some freshly cracked black pepper.
• Fresh herbs: While basil is classic with tomatoes, feel free to use whatever fresh herbs you have – parsley, chives, or even mint can work nicely.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting tomatoes is cranking up the heat too high – keeping your oven at 350°F (175°C) allows the tomatoes to slowly release their juices and caramelize without burning or drying out. Another common error is overcrowding the pan, which leads to steaming instead of roasting – make sure to spread the tomatoes in a single layer with some breathing room between them. The timing of when you add your burrata is crucial – if you place it on the tomatoes while they’re still piping hot, it’ll melt too quickly and become runny, so let the tomatoes cool for about 5-7 minutes first. For the best flavor development, don’t skip seasoning the tomatoes before roasting, and make sure to remove the garlic cloves before serving (they’ve done their job infusing flavor, but nobody wants to bite into a whole roasted garlic clove by surprise).

What to Serve With Roasted Tomatoes and Burrata?

This Italian-inspired dish works perfectly as part of a larger antipasti spread or as a light meal on its own. I love serving it with plenty of crusty bread or grilled sourdough to scoop up all those juicy tomatoes and creamy burrata – trust me, you won’t want to leave any of that goodness behind! For a complete meal, add some prosciutto or salami on the side, or keep things vegetarian with a simple arugula salad dressed with lemon and olive oil. If you’re hosting friends, this pairs wonderfully with a chilled glass of white wine or rosé, making it perfect for warm summer evenings.

Storage Instructions

Keep Fresh: The roasted tomatoes can be kept in an airtight container in the fridge for up to 5 days. They actually get even more flavorful as they sit! Just remember to store the burrata separately – fresh cheese like this is best enjoyed within 1-2 days of opening.

Make Ahead: You can roast the tomatoes a few days before you need them – it’s a great prep-ahead dish. Just warm them up slightly before serving and add the fresh burrata at the last minute. The tomatoes are good both warm or at room temperature.

Serve: When you’re ready to serve, take the burrata out of the fridge about 30 minutes before eating to let it come to room temperature – this gives you the best, creamiest texture. If your tomatoes are cold from the fridge, you can warm them briefly in the microwave or on the stovetop.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 45-50 g
• Carbohydrates: 30-35 g

Ingredients

• About 4 cups grape or cherry tomatoes (around 2 pints)
• 2 cloves of garlic, smashed and left in their skin
• 1/2 to 1 teaspoon of dried herbs (such as rosemary, thyme, oregano, or italian mix)
• 1/4 teaspoon chili flakes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• A pinch of salt
• Ground black pepper
• Fresh basil or parsley for garnish (or your choice of fresh herbs)
• 8 ounces of burrata cheese (let it reach room temperature) or goat cheese
• Grilled bread, crackers, crisps, or toasted crostini

Step 1: Prepare the Ingredients

Preheat your oven to 450°F (232°C).

On a rimmed baking sheet, toss your tomatoes with your choice of dried herbs (such as thyme or oregano), olive oil, balsamic vinegar if you’re using it, and smashed garlic.

Season the mixture with salt and pepper.

For easier cleanup, you may line the baking sheet with parchment paper before starting, although this is optional.

Step 2: Roast the Tomatoes

Spread the tomatoes out in a single layer on the baking sheet.

Place the sheet in the preheated oven and let the tomatoes roast for about 8 to 10 minutes.

You’ll know they’re done when they’ve softened, their skins have split, and some are slightly charred.

Keep an eye on them to ensure they don’t burn.

Step 3: Mix with Herbs and Sauce

Once the tomatoes are nicely roasted, remove the baking sheet from the oven.

Carefully squeeze the garlic out of its peel and mash it into the pan juices with a fork.

Toss everything on the baking sheet with some fresh basil or parsley for added flavor and freshness.

Step 4: Assemble with Burrata

Transfer the roasted tomatoes and their flavorful juices onto your serving plate or platter.

Add burrata to the plate by tearing it in half or into chunks.

Arrange the pieces of burrata so they mingle beautifully with the roasted tomatoes.

Step 5: Drizzle and Garnish

Drizzle the entire dish, including the burrata, with a bit more olive oil and balsamic vinegar if desired.

Finish off with a sprinkle of salt, ground black pepper, and some extra fresh basil for a final burst of flavor.

Step 6: Serve and Enjoy

For the perfect accompaniment, serve your roasted tomato and burrata creation with grilled bread, crackers, or crostini.

Enjoy the delightful blend of creamy cheese, juicy roasted tomatoes, and aromatic herbs either as an appetizer or a light meal.