There are certain ingredient partnerships that feel written in the stars, and for me, the trio of slow-roasted tomatoes, creamy burrata, and a sharp, sweet balsamic glaze is one of them. This isn’t just a simple tomato salad; it’s a study in contrasts. You have the intense, jammy sweetness of the tomatoes, warmed through from the oven, which then meets the cool, luscious creaminess of the burrata. As you tear the cheese open, the stracciatella centre spills out, mingling with the tomato juices and a drizzle of rich balsamic. It’s a dish that looks effortlessly elegant but delivers deeply satisfying flavours.

This was inspired by a dish I had at a little restaurant in Spain, served on a sun-drenched terrace overlooking the sea. Their version was magnificent, and I spent the next few weeks trying to replicate that perfect balance of sweetness, acidity, and creaminess back in my own kitchen. It’s the kind of food I love to make: minimal fuss for maximum impact. It works beautifully for a light lunch with some crusty bread, as an impressive starter for a dinner party, or even as a simple supper on a warm evening when you don’t want anything too heavy.

What we’re creating here is something special without spending hours at the stove. The oven does most of the work, transforming humble cherry tomatoes into little jewels of concentrated flavour. Whether you’re a seasoned cook or just starting, this roasted tomatoes burrata balsamic recipe is one you’ll come back to time and time again. It’s a true testament to how outstanding ingredients, treated simply, can create something truly memorable. And it’s a brilliant starter to serve before a hearty main like my Creamy Chicken And Rice Recipe One Pot Meal.

Recipe Overview

This recipe transforms simple ingredients into an elegant appetizer or light meal. By slowly roasting cherry tomatoes with garlic and thyme, we coax out their natural sweetness, creating a jammy base for the rich, creamy burrata. A final drizzle of balsamic glaze adds a tangy counterpoint that ties everything together. After testing this recipe five times, I finally got it just right—the key is roasting the tomatoes until they are blistered and just beginning to collapse, but not so much that they turn to mush.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people (as a starter)
• Difficulty: Easy

Why You’ll Love This Roasted Tomatoes Burrata Balsamic

• Genuine Flavour: The slow roasting caramelises the natural sugars in the tomatoes, creating a deep, sweet flavour that’s beautifully balanced by the sharp balsamic and cooled by the milky, fresh burrata.
• Ready in 30 Minutes: This sophisticated starter comes together in about 30 minutes, and most of that time is completely hands-off while the tomatoes work their magic in the oven.
• Flexible Recipe: This recipe is wonderfully adaptable. You can swap cherry tomatoes for larger plum tomatoes (just increase the roasting time), add a sprinkle of chilli flakes for heat, or throw in some Kalamata olives for a salty kick.
• Great for Entertaining: It works beautifully for a summer garden party starter, a sophisticated light lunch, or as part of an Italian-inspired spread. It always gets compliments when I serve it to guests.
• Family Tested: My wife, who isn’t usually a big fan of raw tomatoes, absolutely adores this dish. She says the roasting process transforms them into something else entirely – and I have to agree!

Roasted Tomatoes Burrata Balsamic

⏱️ 10 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this dish lies in its simplicity, so using high-quality ingredients is key. Choose the ripest, sweetest cherry tomatoes you can find—on-the-vine varieties are often a great bet. When it comes to the cheese, seek out fresh Burrata, which originated in the Apulia region of Italy. I always reach for a good, thick balsamic glaze; the ready-made ones are a fantastic time-saver and deliver that perfect syrupy consistency.

• 500g cherry tomatoes, on the vine if possible
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 tsp sea salt flakes (like Maldon)
• ½ tsp freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 4-5 fresh thyme sprigs
• 2 balls of fresh burrata cheese (approx. 150g each)
• 2 tbsp good-quality balsamic glaze
• A generous handful of fresh basil leaves
• 1 loaf of crusty bread, such as sourdough or ciabatta, to serve

Marcus’s Tip: Make sure your burrata is at room temperature before serving. Taking it out of the fridge 20-30 minutes beforehand allows the creamy stracciatella centre to soften, making it much more luscious and enjoyable.

How to Make Roasted Tomatoes Burrata Balsamic

This process is very straightforward. The main goal is to roast the tomatoes until they are sweet, fragrant, and just starting to burst, creating a delicious foundation for the fresh, creamy cheese.

1. Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Line a large baking tray with baking parchment to prevent sticking and make clean-up a breeze.
2. Prepare the Tomatoes: Place the cherry tomatoes on the prepared baking tray. Drizzle them generously with the 3 tablespoons of extra virgin olive oil. Scatter over the thinly sliced garlic, sea salt flakes, and freshly ground black pepper.
3. Add the Aromatics: Tuck the fresh thyme sprigs in and around the tomatoes. Gently toss everything together with your hands to ensure the tomatoes are evenly coated. Spread them out in a single layer.
4. Roast to Perfection: Place the tray in the preheated oven and roast for 15-20 minutes. You’re looking for the tomato skins to be blistered and wrinkled, and for them to be soft and just beginning to burst their juices.
5. Cool Slightly: Remove the tray from the oven and let the tomatoes cool for about 5-10 minutes. I find this step is crucial; if they’re piping hot, the burrata will melt completely rather than just softening gently. Discard the cooked thyme sprigs.
6. Assemble the Dish: Carefully transfer the roasted tomatoes and all their delicious juices onto a large, shallow platter or serving dish.
7. Add the Burrata: Take the two balls of burrata and place them amongst the warm tomatoes. Using your hands or two forks, gently tear them open to expose the creamy interior. Let the stracciatella spill out naturally.
8. Finishing Touches: Drizzle the entire dish with the balsamic glaze and an extra splash of good extra virgin olive oil. Scatter the fresh basil leaves generously over the top.
9. Serve Immediately: Serve straight away with thick slices of crusty bread for dipping and scooping up all the juices. This dish is also a great companion to something more substantial, like these family-favourite Stuffed Bell Peppers With Turkey.

Tips From My Kitchen

• Temperature Control: Don’t be tempted to crank up the oven heat to speed things up. A steady, moderately high heat of 200°C (180°C fan) is what you need. If it’s too hot, the garlic and tomato skins can burn before the insides have a chance to sweeten and soften properly.
• The Secret Step: I learned that lightly crushing the garlic cloves with the flat side of a knife before slicing them releases more of their aromatic oils. This simple action infuses the olive oil and tomatoes with a much deeper, more rounded garlic flavour as they roast.
• Make-Ahead: You can absolutely roast the tomatoes up to a day in advance. Let them cool completely, then store them in an airtight container in the fridge. Before serving, allow them to come to room temperature for about 30 minutes, or gently reheat them in a low oven for 10 minutes. Assemble with the fresh burrata just before serving.
• Storage: Leftovers are a rare occurrence with this dish! But if you do have some, it’s best to store the roasted tomatoes and any remaining burrata in separate airtight containers in the fridge for up to 2 days. The texture of the burrata will change after being opened and refrigerated, but it will still be tasty.

Delicious Variations to Try

While this recipe is wonderful as is, it also serves as a fantastic canvas for a few creative twists. Here are some variations we’ve enjoyed at home:

• Add Some Heat: For those who like a spicy kick, add ½ teaspoon of dried chilli flakes along with the salt and pepper when dressing the tomatoes before roasting. It provides a lovely, gentle warmth that contrasts with the cool cheese.
• Go Herbaceous with Pesto: Swap the balsamic glaze for a generous drizzle of vibrant, green basil pesto. The nutty, garlicky notes of the pesto are a natural match for both the tomatoes and the cheese.
• Make it More Substantial: To turn this into a more robust appetizer, drape a few slices of high-quality prosciutto or Parma ham over the platter at the end. The salty, savoury meat is a brilliant counterpoint to the sweet and creamy elements.

What to Serve With Roasted Tomatoes Burrata Balsamic

This dish is a star in its own right, but it plays very well with others. Here are a few of my favourite pairings:

• Crusty Sourdough Bread: This is non-negotiable in my book! You need a good, sturdy bread with a chewy crust to mop up every last drop of the tomato juices, creamy cheese, and balsamic glaze. Lightly toasting it is also a great option.
• A Peppery Rocket Salad: A simple side salad of fresh rocket leaves dressed with nothing more than lemon juice and olive oil provides a fresh, peppery bite that cuts through the richness of the burrata.
• Wine Pairing: A crisp, dry white wine is the ideal companion. I’d suggest a zesty Sauvignon Blanc or a light-bodied Italian Pinot Grigio. Their acidity and minerality complement the dish without overpowering it.

Frequently Asked Questions

Roasted Tomatoes Burrata Balsamic

Slow-roasted cherry tomatoes caramelize to a deep, sweet flavour, beautifully balanced by sharp balsamic glaze and cooled by creamy, fresh burrata. A sophisticated yet simple starter that is ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Italian

Calories: 460

Ingredients Method Notes

Ingredients

  

• 500 g cherry tomatoes on the vine if possible
• 3 tbsp extra virgin olive oil plus extra for drizzling
• 1 tsp sea salt flakes like Maldon
• ½ tsp freshly ground black pepper
• 3 garlic cloves thinly sliced
• 4-5 fresh thyme sprigs
• 2 balls of fresh burrata cheese approx. 150g each
• 2 tbsp good-quality balsamic glaze
• A generous handful of fresh basil leaves
• 1 loaf of crusty bread such as sourdough or ciabatta, to serve
• Genuine Flavour: The slow roasting caramelises the natural sugars in the tomatoes creating a deep, sweet flavour that’s beautifully balanced by the sharp balsamic and cooled by the milky, fresh burrata.
• Ready in 30 Minutes: This sophisticated starter comes together in about 30 minutes and most of that time is completely hands-off while the tomatoes work their magic in the oven.
• Flexible Recipe: This recipe is wonderfully adaptable. You can swap cherry tomatoes for larger plum tomatoes just increase the roasting time, add a sprinkle of chilli flakes for heat, or throw in some Kalamata olives for a salty kick.
• Great for Entertaining: It works beautifully for a summer garden party starter a sophisticated light lunch, or as part of an Italian-inspired spread. It always gets compliments when I serve it to guests.
• Family Tested: My wife who isn't usually a big fan of raw tomatoes, absolutely adores this dish. She says the roasting process transforms them into something else entirely – and I have to agree!

Method

 

1. Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Line a large baking tray with baking parchment to prevent sticking and make clean-up a breeze.
2. Prepare the Tomatoes: Place the cherry tomatoes on the prepared baking tray. Drizzle them generously with the 3 tablespoons of extra virgin olive oil. Scatter over the thinly sliced garlic, sea salt flakes, and freshly ground black pepper.
3. Add the Aromatics: Tuck the fresh thyme sprigs in and around the tomatoes. Gently toss everything together with your hands to ensure the tomatoes are evenly coated. Spread them out in a single layer.
4. Roast to Perfection: Place the tray in the preheated oven and roast for 15-20 minutes. You're looking for the tomato skins to be blistered and wrinkled, and for them to be soft and just beginning to burst their juices.
5. Cool Slightly: Remove the tray from the oven and let the tomatoes cool for about 5-10 minutes. I find this step is crucial; if they're piping hot, the burrata will melt completely rather than just softening gently. Discard the cooked thyme sprigs.
6. Assemble the Dish: Carefully transfer the roasted tomatoes and all their delicious juices onto a large, shallow platter or serving dish.
7. Add the Burrata: Take the two balls of burrata and place them amongst the warm tomatoes. Using your hands or two forks, gently tear them open to expose the creamy interior. Let the stracciatella spill out naturally.
8. Finishing Touches: Drizzle the entire dish with the balsamic glaze and an extra splash of good extra virgin olive oil. Scatter the fresh basil leaves generously over the top.
9. Serve Immediately: Serve straight away with thick slices of crusty bread for dipping and scooping up all the juices. This dish is also a great companion to something more substantial, like these family-favourite Stuffed Bell Peppers With Turkey.

Notes

This recipe is wonderfully adaptable; try adding a sprinkle of chilli flakes for heat or some Kalamata olives. Serve immediately with crusty bread to scoop up all the juices.

I truly hope you enjoy making this roasted tomatoes burrata balsamic dish. It has become a staple in our home for its simplicity and wonderfully satisfying flavours. It’s proof that you don’t need complicated techniques to create something beautiful and delicious. If you give it a try, I’d love to hear how it turned out for you in the comments below! Cheers, Marcus.