This dish of roasted tomatoes with burrata is one of those simple combinations that feels celebratory every time. I first put it together on a late summer afternoon when my garden tomatoes were at their peak and I wanted something that celebrated their sweetness without too much fuss. The tomatoes caramelize around the edges while the garlic mellows and the olive oil becomes fragrant. Topping the warm tomatoes with silky burrata and a spoonful of herbaceous basil pesto creates a contrast of temperatures and textures that always gets people leaning across the table for a taste.

What makes this preparation special is how little it asks of you while delivering a lot of flavor. The tomatoes become concentrated and jammy after roasting, the garlic disappears into the oil and perfumes every bite, and the burrata adds an indulgent creaminess that feels luxurious but is effortless to achieve. It is a reliable recipe for weeknight dinners, elegant enough for guests, and flexible enough to serve over pasta, grilled bread, or even roasted spaghetti squash. Every time I make it, someone asks for the recipe, and it has become a hallmark dish at summer gatherings and cozy winter suppers alike.

Ingredients

• Cherry or grape tomatoes: 2 pints. Choose firm, flavorful tomatoes without soft spots. Smaller cherries roast evenly and become jammy; I favor Sungold for their honeyed sweetness or classic red cherries for balanced acidity.
• Extra virgin olive oil: 1/4 cup. Use a good-quality oil you enjoy by the spoon. A peppery, fruity oil will add bright top notes once roasted.
• Garlic: 4 cloves, thinly sliced. Thin slices caramelize and mellow without burning. Fresh garlic is essential for aroma.
• Fresh thyme: 3 sprigs. If you only have dried, use 1/2 teaspoon but fresh gives a subtle woodsy lift.
• Crushed red pepper flakes: A pinch to taste. Adds warmth without heat; optional for a milder crowd.
• Salt and black pepper: Kosher salt and freshly ground pepper to taste. Season generously so the tomatoes' natural sugars balance the seasoning.
• Burrata: 8 ounces. Look for a fresh ball with a creamy center; store it cold and bring it out at the last minute.
• Basil pesto: 2 to 3 tablespoons. Homemade or a high-quality store brand both work. Pesto adds herbal brightness and a bit of fat to round the dish.
• Garnish and serving: Fresh basil leaves and extra crushed red pepper flakes. Serve with toasted bread or cooked pasta for a heartier plate.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees F. Choose a 9 by 13 inch baking dish so the tomatoes sit in a single layer with some room to roast rather than steam. Lightly oil the dish or heat the oil directly in the dish to warm it before adding tomatoes if you prefer. Assemble the tomatoes: Arrange 2 pints of cherry or grape tomatoes in the baking dish. Drizzle with 1/4 cup olive oil and use your hands or a spoon to toss gently so each tomato is lightly coated. Scatter the thinly sliced garlic, the fresh thyme sprigs, a pinch of crushed red pepper, and season generously with kosher salt and freshly ground black pepper. Roast until bursting: Place the dish in the middle rack and roast for 30 to 35 minutes. You are looking for the tomatoes to blister, wrinkle, and begin to collapse and burst. The garlic will be fragrant and golden but not dark brown. If some tomatoes brown too quickly, lower the oven to 375 degrees F and roast a few minutes longer to even the cooking. Finish with burrata and pesto: Remove the dish from the oven. Break apart an 8 ounce ball of burrata and distribute it over the warm tomatoes so the heat gently softens the cheese. Spoon 2 to 3 tablespoons of basil pesto over the tomatoes and cheese. The heat will release the pesto aroma without cooking it. Garnish and serve: Scatter torn fresh basil leaves and a few extra red pepper flakes if desired. Serve immediately with toasted bread or toss with hot pasta, grilled chicken, or roasted spaghetti squash. For plated presentations, spoon the tomatoes and melted burrata over slices of rustic bread for immediate dipping.

Storage Tips

Store roasted tomatoes in an airtight container in the refrigerator for up to three days. To maintain best texture, store burrata separately and add it at serving time; the cheese loses its signature creamy center if refrigerated combined for too long. If you want to preserve roasted tomatoes for longer, cool completely, place into a freezer-safe container or heavy-duty bag and freeze for up to three months. Thaw slowly in the refrigerator and warm gently in a low oven before serving. Use glass or BPA-free plastic containers to avoid off flavors from prolonged contact with oil.

Ingredient Substitutions

If burrata is not available, use fresh mozzarella for a lighter, firmer texture or ricotta salata crumbled for a saltier finish. For a dairy-free alternative, omit the burrata and finish with a generous drizzle of good olive oil and a sprinkle of toasted pine nuts for richness. If you lack pesto, blitz fresh basil, olive oil, lemon zest, and a small handful of nuts in a blender for a quick herb sauce. Replace thyme with oregano for a slightly more Mediterranean profile, or add a splash of balsamic vinegar after roasting for a sweet-acid lift.

Serving Suggestions

Serve the roasted tomatoes and burrata with thick slices of toasted country bread to soak up the olive oil, or toss with hot short pasta and a splash of reserved pasta water for an impromptu pasta dish. For a lighter meal, spoon over roasted spaghetti squash or zucchini ribbons. Add grilled chicken or shrimp for protein and transform it into a main dish. Garnish with torn basil, a grind of black pepper, and a final drizzle of extra virgin olive oil to give the dish a glossy finish and aromatic lift.

Cultural Background

This combination of ripe tomatoes, olive oil, garlic, and fresh cheese draws from classic Italian ingredients that celebrate peak produce. Tomatoes became central to southern Italian cooking after their introduction from the Americas, and the practice of roasting tomatoes to concentrate flavor is common in regional home cooking. Burrata, a relatively recent invention from Puglia, offers a luxurious counterpoint to the rustic tomatoes. Combining roasted vegetables with fresh cheese and herbs is a timeless approach across Mediterranean cuisines.

Seasonal Adaptations

In summer use the ripest cherry tomatoes and fresh basil for maximum brightness. In cooler months swap cherry tomatoes for halved small plum tomatoes and add a splash of balsamic vinegar or a few roasted shallots for depth. For a winter party presentation, roast tomatoes with a few sprigs of rosemary and serve with warm polenta instead of bread. Adjust the herb component to seasonality: parsley or lemon thyme can be great winter alternatives to basil.

Meal Prep Tips

For meal prep, roast a large tray of tomatoes and portion them into containers without burrata; add pesto to each portion in a small container. When ready to eat, warm the tomatoes gently in a microwave for 30 to 60 seconds or in a low 300 degrees F oven, then add the burrata and let it sit for a minute to soften. This method keeps the cheese texture fresh while making lunches and dinners quick to assemble throughout the week.

Making this plate is one of my favorite simple pleasures in the kitchen. It celebrates excellent ingredients, moves quickly from prep to table, and creates a memorable moment at any meal. Try it as a starter for a relaxed dinner or as a main with pasta and you will understand why it has become a staple in my rotation.