This Roasted Tomatoes with Burrata dish became a fast favorite the first autumn I wanted something that tasted like summer but felt cozy. I discovered the combination during a late-season farmers' market run when the cherry tomatoes were at their sweetest and I had a ball of burrata begging for company. The tomatoes roast down, concentrate their sugars and juices, and pop open to create a silky, slightly caramelized sauce. Paired with the pillowy center of burrata and a spoonful of fragrant basil pesto, the contrast of textures—bursting, saucy tomatoes against creamy cheese—makes each bite feel indulgent yet effortless.

I love this for easy entertaining because it looks and tastes like you fussed for hours, but it takes under an hour from start to finish. I often serve it right from the baking dish beside a bowl of toasted country bread so guests can tear and dip. It also transforms weeknight dinners: spooned over simple pasta, a halved spaghetti squash, or alongside grilled chicken, the flavors come together with minimal hands-on time and maximum impact. My family always argues over the last bit of pesto; that’s how I know it’s a keeper.

Ingredients

• Cherry or grape tomatoes, 2 pints: Choose ripe, firm tomatoes with glossy skin. Smaller varieties concentrate flavor faster during roasting; I like Sungold or Sweet 100 when available for their bright sweetness. If using supermarket cherry tomatoes, pick the reddest ones for best flavor.
• Extra virgin olive oil, 1/4 cup: Use a fruity, medium-intensity oil—Castelvetrano or a good California extra virgin will deepen the roasted flavor without overpowering the tomatoes.
• Garlic, 4 cloves, sliced: Fresh garlic slices roast gently and infuse the oil; avoid pre-minced jar garlic here because it browns differently and won’t give the same sweetness.
• Fresh thyme, 3 sprigs: Thyme brings subtle herbaceous notes; rosemary can work, but thyme complements the pesto better.
• Crushed red pepper flakes, pinch: Adds a gentle heat—adjust to taste or leave out for milder palates.
• Kosher salt and freshly ground black pepper, to taste: Salt draws out juices; kosher salt works best for even seasoning.
• Burrata, 8 oz (one ball): Serve at room temperature for the creamiest texture; look for burrata from small dairies or reputable brands for a softer center.
• Basil pesto, 2 to 3 tablespoons: Homemade or a quality jarred pesto (such as Sacla or Barilla) adds bright herbal lift; adjust amount to preference.
• Garnish: Fresh basil leaves and extra crushed red pepper flakes for finishing.
• To serve: Toasted bread, pasta, spaghetti squash, or grilled chicken—choose one based on the meal occasion.

Instructions

Step 1: Preheat and prepare the tomatoes Preheat the oven to 400°F (205°C). Rinse and dry 2 pints of cherry or grape tomatoes, then place them in a 9x13-inch baking dish in a single layer. Drying the tomatoes first helps them blister rather than steam. Step 2: Season and toss Drizzle 1/4 cup extra virgin olive oil over the tomatoes, add 4 thinly sliced garlic cloves, 3 sprigs of fresh thyme, a pinch of crushed red pepper flakes, kosher salt and freshly ground black pepper. Toss gently with a spoon to coat evenly so each tomato has some oil and seasoning. Step 3: Roast until bursting Roast in the preheated oven for 30 to 35 minutes, stirring once halfway through. You want the tomatoes to blister and burst, releasing juices, but not to collapse into a dry paste. Visual cues: skins will wrinkle and a few will split open, creating a glossy, syrupy pool in the dish. Step 4: Rest briefly and prepare burrata Remove the dish from the oven and let it rest for 3 to 5 minutes. While still warm, gently break apart an 8 oz ball of burrata with your hands and arrange the pieces over the tomatoes so the creamy center can mingle with the juices. Step 5: Add pesto and garnish Spoon 2 to 3 tablespoons of basil pesto over the burrata and tomatoes, letting it streak into the juices. Scatter torn fresh basil and an extra pinch of red pepper flakes if you like heat. The contrast between warm tomatoes and cool pesto is delightful. Step 6: Serve immediately Serve right away with toasted bread for scooping, or toss with cooked pasta or roasted spaghetti squash. If serving with bread, provide a small bowl for guests to spoon the tomato-burrata mixture onto their slices.

Storage Tips

If you expect leftovers, remove any cheese and store the roasted tomatoes alone in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a 300°F oven for 10 minutes to avoid breaking the tomatoes down further. If you plan to freeze the tomatoes, portion into meal-size containers and freeze for up to 3 months; thaw overnight in the refrigerator and refresh with a little fresh olive oil and basil before serving. Toasted bread is best stored at room temperature in a paper bag to maintain crispness.

Ingredient Substitutions

If burrata isn’t available, substitute fresh mozzarella or stracciatella for a similar milky texture—expect a slightly firmer bite. For a dairy-free version, omit the cheese and add a drizzle of high-quality cashew cream or a scatter of toasted pine nuts for richness. Swap thyme for oregano or a few torn tarragon leaves for a different herbal note. If you don’t have pesto, a chiffonade of fresh basil with a splash of olive oil and a sprinkle of grated Parmesan will still sing.

Serving Suggestions

For a casual appetizer, serve right from the baking dish with thick slices of toasted country bread or ciabatta. For a heartier meal, toss the tomatoes and some of the juices with 12 oz cooked pasta and top with torn burrata. Roasted chicken breasts or grilled shrimp pair beautifully for a protein-forward dinner. For a low-carb option, pile the tomatoes and burrata over roasted spaghetti squash and finish with extra pesto and fresh basil.

Cultural Background

This preparation is rooted in Italian flavors—simple, high-quality produce treated lightly to highlight natural sweetness. Burrata originates from Puglia in southern Italy and was historically a peasant food made from leftover curds; its creamy interior contrasts with tomato-based preparations across Italy. Roasting tomatoes to concentrate flavor is a modern take on sun-dried traditions, compressing hours of slow drying into a quick oven method that captures depth and sweetness.

Seasonal Adaptations

In summer, use the ripest tomatoes and reduce roasting time slightly to preserve brightness. In cooler months, consider using oven-roasted plum tomatoes or canned San Marzano halves and roast with the same aromatics for a richer, warming variation. For holiday gatherings, add roasted red peppers or a few slices of charred fennel to the dish for a festive twist.

Meal Prep Tips

To streamline weeknight dinners, roast a double batch of tomatoes and keep them in the fridge. Reheat a portion and add burrata when plating. Pre-toasting bread and storing it in a warm oven for a few minutes before serving keeps it crisp. Pack roasted tomatoes, pesto, and bread separately if transporting to a potluck—assemble on-site so the burrata remains fresh and indulgent.

There’s a simple joy in serving something that looks luxurious yet required only a handful of steps. This dish brings people together, encourages sharing, and transforms humble ingredients into a moment worth savoring. Make it your own by experimenting with herbs, heat levels, and serving styles.