Some recipes are so simple they feel like cheating, and these roasted tomatoes with burrata situation is exactly that. You scatter a tray of tomatoes, give them a quick gloss of olive oil, and let the oven do its thing.
Within minutes they start to blister, slump, and turn into those sweet, jammy little flavour bombs that make your kitchen smell like you have been slow‑cooking something magical—when in reality you barely committed to five minutes of effort.
It is the kind of dish that instantly shifts the mood from “What’s for dinner?” to “Oh, we are doing this tonight.”
Then comes the moment that makes these roasted tomatoes with burrata feel a little bit like a party trick. You pull the tray out, everything sizzling and caramelised, and you drop a big, soft, creamy ball of burrata right into the centre. It melts just enough to mingle with the warm tomato juices, slipping into all the nooks and crannies like it was custom‑designed for this exact job.
The colours pop, the textures collide, and suddenly you have got a plate that looks like it belongs in a sun‑drenched Italian trattoria—even if you are still wearing your slippers.
And honestly, that’s the charm.
No complicated steps, no fancy equipment, no stress. Just a tray, some heat, and a little dairy‑based swagger. These roasted tomatoes with burrata are messy in the best way, generous without trying, and perfect for scooping up with crusty grilled bread.
This is the kind of recipe that reminds you good food doesn’t need to be fussy—it just needs great ingredients and a bit of confidence.
A delicious cozy winter take on the classic summer burrata and tomato salad.
Enjoy!
Slow Roasted Tomatoes with Burrata
Ingredients for 1 person
- 2 handfuls of fresh or frozen cherry tomatoes
- 1 ball of fresh burrata
- 2 medium garlic cloves, peeled and sliced roughly
- 1/2 tsp dried herbs
- 2 tsp capers
- 1 tbsp fresh basil or mint, chopped
- 1 tbsp olive oil
- pepper
- salt
Method
- Add the cherry tomatoes to a baking dish. Sprinkle with the sliced garlic, dried herbs and the olive oil. Season with pepper and salt.
- Place the baking dish in a preheated oven at 356°F (180°C°). Roast the tomatoes for about 30 minutes or until they are soft and slightly blistered. Stir them once after 15 minutes.
- Remove the tomatoes from the oven. Sprinkle with the capers and stir. Place the fresh burrata on top of it, and add the chopped fresh herbs.
- Using 2 forks, tear the burrata open and stir to mix it with the roasted tomatoes.
- Check the seasoning and add extra pepper or salt. Serve the roasted tomatoes with burrata with crispy grilled bread.
