Roasted Tomatoes with Burrata – Two Peas & Their Pod

When our garden is bursting with tomatoes, I make all of the tomato recipes I can because garden tomatoes are the BEST and I want to use them ALL. No tomato gets left behind 🙂

I love making bruschetta, tomato salad, pico de gallo, caprese pasta salad, and more! I am currently obsessed with Roasted Tomatoes with Burrata.

Roasting tomatoes brings out the BEST flavor. Drizzle the tomatoes olive oil and add some garlic, thyme, and crushed red pepper. Roast until they are juicy and bursting. FYI, the tomatoes will smell amazing!

Remove from the oven, break apart the burrata, and stir it into the tomatoes. The burrata will melt into the hot tomatoes and create the most luxurious, cheesy roasted tomato sauce. Drizzle with a little pesto and garnish with fresh basil.

Serve warm with bread or pasta and you will be in heaven!! SO simple and SO good!

Key Ingredients

This recipe requires minimal ingredients, but the flavors are maximum deliciousness!

• Tomatoes– use cherry or grape tomatoes.
• olive oil– for drizzling over the tomatoes.
• Garlic– garlic gives the tomatoes great flavor.
• thyme– I add a few sprigs of fresh thyme to the dish.
• Crushed red pepper flakes– for a little heat.
• burrata cheese– burrata cheese comes in a container with liquid. It is usually in the specialty cheese section. The burrata will be in balls that you tear or cut open to get to the super creamy part.
• basil pesto– you can use homemade pesto or store bought. Basil vinaigrette would also be good.
• fresh basil– for garnish.

How to Make Roasted Tomatoes with Burrata

• Preheat oven to 400 degrees F.
• Arrange the tomatoes in a 9×13-inch baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.
• Roast for 30 to 35 minutes or until the tomatoes burst. Remove from the oven.
• Break apart the burrata and arrange it over the warm roasted tomatoes. The burrata will melt into the tomatoes creating a creamy tomato sauce.
• Spoon the pesto over the tomatoes and cheese.
• Garnish with a little fresh basil and extra crushed red pepper flakes, if desired.

How to Serve

I love making this recipe because you can serve it up in a variety of ways. Here are a few of my favorite ways to enjoy roasted tomatoes with burrata.

• Serve as an appetizer or side dish with grilled, toasted, or even fresh bread. My boys especially love it with garlic bread.
• Enjoy with your favorite pasta, spaghetti squash, or zoodles.
• Serve over creamy polenta.
• Use as a topping for grilled chicken, salmon, or even steak.
• Serve along side grilled or roasted vegetables.
• Top your scrambled eggs with a spoonful of the roasted tomatoes and cheese. YUM!

How to Store

After you add the burrata cheese, this dish is best enjoyed right away. You want the burrata to be warm, creamy, and melty. Once the burrata cools, it will sixteen up a little.

Of course, you can store in the refrigerator in an airtight container for 1 to 2 days and reheat, but I think fresh is best with this recipe. I will eat the leftovers, but if I am serving to guests, I always make it fresh.

More Tomato Recipes

Main Dishes

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Roasted Tomatoes with Burrata

Roasted tomatoes with olive oil, garlic, creamy burrata cheese, and a drizzle of basil pesto. This simple roasted tomato recipe can be enjoyed with pasta, grilled bead, spaghetti squash, or even chicken.

• 2 pints cherry or grape tomatoes
• 1/4 cup olive oil
• 4 cloves garlic, sliced
• 3 sprigs fresh thyme
• Pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 8 oz burrata cheese
• 2 to 3 tablespoons basil pesto
• Fresh basil and crushed red pepper flakes, for garnish
• Toasted bread or pasta, for serving

• Preheat oven to 400 degrees F.

• Arrange the tomatoes in a 9×13-inch baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.

• Roast for 30 to 35 minutes or until the tomatoes burst. Remove from the oven.

• Break apart the burrata and arrange it over the warm roasted tomatoes. Spoon the pesto over the tomatoes and cheese. Garnish with a little fresh basil and crushed red pepper flakes, if desired. Serve immediately with toasted bread or pasta.

You can also serve the roasted tomatoes with burrata over spaghetti squash, zoodles, or polenta.

calories: 225calories, Carbohydrates: 7g, protein: 8g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 27mg, Sodium: 55mg, Potassium: 385mg, fiber: 2g, Sugar: 4g, Vitamin A: 1703UI, Vitamin C: 23mg, Calcium: 230mg, Iron: 1mg

Have you tried this recipe?

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