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Roasted Tomatoes Burrata Balsamic

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
Cook Time 20 minutes
Total Time 30 minutes
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.