This dish of roasted tomatoes with burrata has been a summer constant in my kitchen for years. I first put it together one evening when the farmer's market hit its peak: baskets of glossy cherry tomatoes, fragrant basil, and soft balls of burrata begging to be eaten. The simplicity is its power — a few pantry staples transformed by heat into something sweet, silky, and utterly satisfying. I remember serving it to friends with warm, rustic bread; everyone kept reaching for more, spooning the tomato juices and melted cheese onto slices until the platter was empty.

What makes this combination special is the contrast of temperatures and textures: tomatoes that concentrate and caramelize in the oven, garlic that softens and becomes mellow, and burrata that splits open to reveal a creamy interior that cools and tempers the hot tomatoes. The basil pesto adds a final lift, cutting through the richness with herbal oil and nutty depth. Serve it simply for a casual gathering, or use it as a bright component on top of grilled chicken, tossed with pasta, or spooned over roasted spaghetti squash for a lighter option.

Ingredients

• Cherry or grape tomatoes: Use about 2 pints (roughly 24 to 30 ounces). Choose fully ripe, blemish-free tomatoes for the best sweetness and to ensure they burst during roasting. I favor small cherry tomatoes that caramelize evenly; look for bright red varieties from a farmer's market if possible.
• Olive oil: 1/4 cup extra-virgin olive oil adds richness and helps the tomatoes roast without drying out. A fruity, medium-bodied oil such as California or Italian extra-virgin will complement the tomatoes without overwhelming them.
• Garlic: 4 cloves, thinly sliced. Thin slices soften and sweeten as they roast; avoid minced garlic here, which can burn more easily.
• Fresh thyme: 3 sprigs. Thyme holds up to roasting and gives a subtle earthy note; you can use rosemary as an alternative if you prefer a stronger aroma.
• Crushed red pepper flakes: A pinch to taste. Adds gentle heat that balances the sweetness of the tomatoes — adjust according to your household.
• Salt and black pepper: To taste. Kosher salt and freshly ground black pepper brighten flavors and help the tomatoes release their juices while roasting.
• Burrata cheese: 8 ounces. Burrata is key for its creamy interior; if unavailable, use fresh mozzarella and a spoonful of mascarpone mixed together for similar creaminess.
• Basil pesto: 2 to 3 tablespoons. Use a good-quality jarred pesto or homemade pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil. The pesto adds herbaceous brightness that completes the plate.
• Garnish & serving options: Fresh basil leaves and extra crushed red pepper flakes for finishing. Serve with toasted bread, crusty sourdough, pasta, spaghetti squash, or grilled chicken.

Instructions

Preheat and prepare:Preheat the oven to 400 degrees F (204 degrees C). Choose a 9x13-inch baking dish so the tomatoes sit in a single layer with some room to spread their juices. If you prefer a roast with more char, use a rimmed sheet pan.Arrange and dress the tomatoes:Place 2 pints of cherry or grape tomatoes in the baking dish. Drizzle with 1/4 cup olive oil and toss gently to coat. Add 4 thinly sliced garlic cloves, 3 sprigs of fresh thyme, a pinch of crushed red pepper flakes, and season with kosher salt and freshly ground black pepper. Spread the tomatoes in an even layer so they roast uniformly.Roast until bursting:Roast in the preheated oven for 30 to 35 minutes. Watch for visual cues: the skins should blister and some tomatoes will split open, releasing sweet juices. If you want slightly more caramelization, increase heat to 425 degrees F for the last 5 minutes, but check frequently to avoid burning.Finish with burrata and pesto:Remove the dish from the oven. Break apart an 8-ounce ball of burrata and arrange the pieces over the warm tomatoes so the cheese begins to soften but retains some structure. Spoon 2 to 3 tablespoons of basil pesto over the tomatoes and burrata. Garnish with fresh basil leaves and extra crushed red pepper flakes if desired.Serve immediately:Serve straight from the baking dish with toasted bread for sopping up the juices, or spoon over cooked pasta or roasted spaghetti squash. The contrast of hot tomatoes and cool burrata is best enjoyed right away.

Storage Tips

Cool the roasted tomatoes to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a heavy-duty freezer bag or airtight container for up to 3 months; thaw overnight in the refrigerator and reheat gently on a low oven or stovetop. If you plan to freeze, roasted tomatoes pair best with neutrals like polenta or pasta after thawing. Use glass containers for refrigeration to preserve flavor and avoid plastic odors.

Ingredient Substitutions

If burrata is unavailable, use fresh mozzarella (8 ounces) combined with 2 tablespoons of mascarpone to mimic the creamy interior. Swap basil pesto for a quick basil oil made by blending basil leaves with olive oil and a pinch of salt if you need a nut-free option. For a dairy-free version, omit the cheese and finish with a scattering of toasted pine nuts and a drizzle of high-quality extra-virgin olive oil. Use rosemary instead of thyme for a piney, stronger herb note.

Serving Suggestions

Serve with thick slices of toasted sourdough or rustic country bread to soak up the juices, or toss the roasted tomatoes with 12 ounces of cooked pasta and a splash of pasta cooking water for a simple main. For lighter options, serve over roasted spaghetti squash or zucchini noodles. Pair with grilled chicken or fish for a complete meal. Garnish with extra basil leaves, flaky sea salt, and a squeeze of lemon if you want additional acidity.

Cultural Background

This preparation draws on simple Italian coastal traditions where ripe tomatoes, olive oil, and fresh cheese are staples. Roasting intensifies the tomato’s sweetness in a way that's reminiscent of slow-cooked conserva but achieved quickly in the oven. Burrata itself originates from Puglia in southern Italy and was historically made as a way to use up curds — the soft, creamy center became a beloved specialty. Bringing roasted tomatoes together with burrata and pesto is a contemporary twist on these regional flavors.

Seasonal Adaptations

In summer, use a colorful mix of heirloom cherry tomatoes for visual appeal and layered flavors. In cooler months when fresh basil is scarce, substitute the pesto with a drizzle of bright parsley-garlic oil or preserved basil from the freezer. For winter entertaining, roast larger plum tomatoes at 425 degrees F to encourage caramelization and serve with warm polenta instead of bread for a hearty, seasonal plate.

Meal Prep Tips

To prep ahead, roast the tomatoes and refrigerate up to 3 days before serving. Bring to room temperature and finish with burrata and pesto just before guests arrive. If assembling for meal prep lunches, portion tomatoes into containers separately and add a small container of pesto and torn burrata to combine at mealtime. Toast or cook any bread or pasta just before serving to keep textures ideal.

This dish is one I return to when I want something that feels special without fuss. The balance of sweet roasted tomatoes, mellow garlic, creamy burrata, and herbal pesto is reliably pleasing and adaptable to many occasions. I encourage you to make it your own — switch herbs, try different tomatoes, and enjoy the simple pleasure of good produce and quality cheese.