This simple roasted tomatoes with burrata recipe has become one of my go to dishes for warm evenings and casual dinner parties. I first put these tomatoes in the oven on a rainy spring day when my pantry was low and I needed something that felt generous without fuss. The slow sweetness that develops as the tomatoes roast, mingled with the richness of fresh burrata, creates a contrast of textures and flavors that always makes the table pause. It is bright, creamy, and surprisingly luxurious for very little effort.

I discovered the combination when I was experimenting with a box of cherry tomatoes and a ball of burrata that a neighbor had gifted. The tomatoes burst in the oven, releasing a syrupy, concentrated tomato flavor that is both sweet and tangy. Topped with basil pesto and a splash of good olive oil, the dish became a new favorite for sharing with friends. Serve it with toasted bread, spoon it over pasta, or pair it with roasted chicken for a weeknight treat that looks special and tastes like you spent hours cooking.

Ingredients

• Cherry or grape tomatoes: Two pints, room temperature if possible, look for firm tomatoes with glossy skin, brands or farm sources with consistent freshness work best because roasting concentrates flaws.
• Extra virgin olive oil: One quarter cup, choose a peppery or buttery bottle depending on preference, a good quality brand makes a noticeable difference in finish.
• Garlic: Four cloves, thinly sliced to release flavor without burning, sliced garlic mellows and sweetens as it roasts.
• Fresh thyme sprigs: Three sprigs, the leaves add earthy notes, if unavailable use fresh oregano or a pinch of dried thyme for a similar base.
• Crushed red pepper flakes: Pinch to taste, adds gentle heat that cuts through the creaminess of the cheese.
• Kosher salt and black pepper: To taste, start light and adjust after roasting because flavors concentrate.
• Burrata: Eight ounces, bring to room temperature so the center becomes creamy and spreads easily, look for a fresh ball from a reputable cheese counter.
• Basil pesto: Two to three tablespoons, homemade or a good store brand, adds herbal brightness and a savory finish.
• Fresh basil and extra crushed red pepper flakes: For garnish, optional but recommended for color and extra bite.
• Toasted bread or pasta: For serving, choose rustic sourdough or your favorite pasta shape, toasted bread is ideal for spooning up juices and creamy cheese.

Instructions

Preheat and preparePreheat your oven to 400 degrees F. Choose a 9 by 13 inch baking dish so the tomatoes roast in a single layer or with slight overlap. This promotes even heat exposure so they burst gently rather than steam.Toss the tomatoesPlace two pints of cherry or grape tomatoes in the dish. Drizzle with one quarter cup extra virgin olive oil and toss to coat. Add four thinly sliced garlic cloves, three sprigs of fresh thyme, a pinch of crushed red pepper flakes, kosher salt and freshly ground black pepper. Toss again to distribute aromatics evenly.Roast until burstingRoast for 30 to 35 minutes until many of the tomatoes have burst and the juices are syrupy. Look for wrinkled skins and caramelized edges as visual cues. If some tomatoes brown too quickly, rotate the pan at 20 minutes to promote even browning.Add burrata and pestoRemove the dish from the oven. Break apart the eight ounce burrata and arrange pieces over the warm tomatoes so the creamy center begins to melt. Spoon two to three tablespoons of basil pesto over the tomatoes and cheese. Garnish with torn fresh basil leaves and an extra pinch of crushed red pepper flakes if desired. Serve immediately with toasted bread or pasta for scooping.

Storage Tips

Store roasted tomatoes in an airtight container in the refrigerator for up to three days. If you plan to serve later, keep burrata in its original container and add it just before serving to preserve the creamy center. For best reheating, bring tomatoes to room temperature, then warm gently in a low oven at 300 degrees F for 8 to 10 minutes to loosen the juices without overcooking. Use glass or ceramic containers to minimize flavor transfer and to see layers clearly when stacking. If freezing, cool tomatoes completely, transfer to freezer safe bags and remove excess air, use within three months for best quality.

Ingredient Substitutions

If burrata is unavailable, fresh mozzarella or ricotta can be used, though you will lose some of the silky, creamy center character. For a dairy free option, use a plant based creamy cheese or smashed avocado for richness. Swap basil pesto for chimichurri or a simple basil oil if you prefer a brighter herbal note. If you only have large tomatoes, halve them and roast slightly longer to achieve similar caramelization. For a nut free pesto, choose a store brand that uses sunflower seeds or omit the nuts entirely and add a splash of lemon zest for freshness.

Serving Suggestions

Serve with thick slices of toasted country bread for an open faced approach, allowing guests to spoon tomatoes and cheese onto bread. Over pasta, toss with cooked spaghetti or short pasta, add a little reserved pasta cooking water and finish with grated Parmesan for a simple main. For a lighter meal, spoon over roasted spaghetti squash or zucchini noodles. Pair with a crisp white wine or a light rosé to balance the sweetness and creaminess. Garnish with extra basil leaves and a drizzle of high quality olive oil for visual appeal and added flavor.

Cultural Background

Roasted tomatoes and fresh cheese draw from Italian traditions that celebrate simple, seasonal ingredients. Burrata originated in Puglia, a region known for its rich dairy and tomato based cuisine. The technique of slow roasting tomatoes to concentrate sweetness is common in Mediterranean cooking, where sun ripened produce is highlighted rather than masked. Combining roasted tomatoes with fresh cheese and basil is a modern take on classic Italian flavors that emphasizes contrasts of texture, temperature, and intensity.

Seasonal Adaptations

In summer choose the ripest, sun warmed cherry tomatoes for maximum sweetness. In autumn or winter choose high quality greenhouse tomatoes and extend roasting time to coax out sugars. For a holiday version, add roasted shallots and a splash of balsamic vinegar before serving to add depth and festive tang. In spring add a handful of peas or asparagus tips roasted briefly and folded in for fresh green notes. Adjust pesto to include lemon zest in winter for brightness when herbs are less vibrant.

Meal Prep Tips

Make a double batch of roasted tomatoes and store half in the fridge for quick lunches or to toss with grains. Pack roasted tomatoes and burrata separately when preparing meals for the week so you can assemble just before eating. For portable lunches, place tomatoes over cold pasta and add burrata at the last moment. Use portioned glass containers to prevent crushing and to keep flavors concentrated. Reheating gently preserves texture and maximizes the experience of melted burrata and syrupy tomato juices.

This dish is one of those small joys that proves great food does not require fuss. Share it, tweak it, and make it part of your weeknight rotation for an easy way to impress and nourish family and friends.