Roasted Tomatoes Burrata Balsamic Dish
There are some flavour combinations that are just meant to be. This dish of Roasted Tomatoes, Burrata, and Balsamic is one of them. The moment the aroma of sweet, slow-roasted cherry tomatoes, fragrant garlic, and herbs fills your kitchen, you know you’re onto something special. It’s a dish that relies on the quality of its components, transforming a few humble ingredients into something truly memorable. This is my go-to starter whenever we have friends over for dinner; it looks effortlessly elegant on the platter, and everyone seems to adore it.
What makes this particular burrata recipe so compelling is the contrast in temperatures and textures. You have the jammy warmth of the roasted tomatoes, their sweetness intensified by the oven’s heat, mingling with the cool, luscious creaminess of the burrata cheese. The rich cheese is torn open at the last minute, its milky interior spilling out to coat the tomatoes. A final drizzle of sharp, syrupy balsamic glaze cuts through the richness, while fresh basil leaves add a final, fragrant flourish. It’s a beautiful balance of sweet, savoury, and tangy.
This tomato appetizer is wonderfully versatile. It works beautifully for a light lunch with some crusty bread, a sophisticated starter for a dinner party, or even as a vibrant side dish for grilled chicken or fish. It’s the kind of food that feels both comforting and a little bit luxurious, making any meal feel a bit more special without a huge amount of effort in the kitchen.
Recipe Overview
This recipe focuses on slow-roasting cherry tomatoes with garlic and herbs until they are beautifully caramelised and intensely flavourful. We then arrange them on a platter and top them with fresh, creamy burrata cheese, a generous drizzle of balsamic glaze, and fresh basil. After testing this recipe five times, I finally landed on the perfect roasting temperature and time to get the tomatoes wonderfully jammy without them collapsing completely. The result is a visually stunning and deeply satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people (as an appetizer)
- Difficulty: Easy
Why You’ll Love This Roasted Tomatoes Burrata Balsamic
- Genuine Flavour: The magic is in the roasting process. It concentrates the natural sugars in the tomatoes, making them incredibly sweet and tender. This sweetness is perfectly balanced by the creamy, milky flavour of the burrata and the sharp tang of a good quality balsamic glaze.
- Ready in Under 40 Minutes: While the oven does most of the work, this impressive dish comes together in about 35 minutes, making it ideal when you want something spectacular without spending hours in the kitchen.
- Flexible Recipe: You can easily adapt this to your taste. Swap the oregano for fresh thyme or rosemary sprigs during roasting. Add a pinch of red chilli flakes for a little heat, or scatter over some toasted pine nuts for extra crunch before serving.
- Great for Entertaining: This works wonderfully for a relaxed get-together with friends. It can be served as a stunning centrepiece on a large platter for sharing, alongside other small plates like my Authentic Tzatziki Sauce and some warm pitta bread.
- Family Tested: My whole family enjoys this one. The sweetness of the roasted tomatoes even wins over my youngest, who is usually a bit fussy about them. It always gets compliments when I serve it.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity, which means using the best quality ingredients you can find will make all the difference. I recommend using a good, fruity extra virgin olive oil and a syrupy, aged balsamic glaze from Modena for the most authentic flavour.
- 500g ripe cherry or piccolo tomatoes on the vine
- 3 large garlic cloves, peeled
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt flakes (like Maldon)
- ½ tsp freshly ground black pepper
- 4-5 sprigs of fresh oregano or thyme
- 2 balls of burrata cheese (approx. 125g each)
- 2 tbsp good quality balsamic glaze
- A generous handful of fresh basil leaves
- 1 crusty sourdough loaf or ciabatta, to serve
Ashley’s Tip: Remember to take the burrata out of the fridge about 20-30 minutes before you plan to serve it. Allowing it to come to room temperature makes the creamy centre (the stracciatella) much softer and more luscious when you tear it open.
How to Make Roasted Tomatoes Burrata Balsamic
The process for making this burrata recipe is straightforward. We’re simply coaxing the maximum flavour out of the tomatoes in the oven before assembling the final dish. The key is to not overcrowd the pan, ensuring each tomato roasts rather than steams.
- Preheat Your Oven: Start by preheating your oven to 200°C (180°C fan). Place a large baking tray inside to get it hot.
- Prepare the Tomatoes and Garlic: While the oven heats up, place your cherry tomatoes in a medium-sized mixing bowl. Lightly smash the garlic cloves with the flat side of a knife – this helps them release their aromatic oils without becoming overpowering. Add them to the bowl with the tomatoes.
- Season Generously: Drizzle the extra virgin olive oil over the tomatoes and garlic. Sprinkle over the sea salt flakes and freshly ground black pepper. Add the fresh oregano or thyme sprigs. Gently toss everything together with your hands until the tomatoes are evenly coated.
- Roast the Tomatoes: Carefully remove the hot baking tray from the oven. Tip the seasoned tomatoes onto the tray and spread them out into a single, even layer. I find that this step is crucial for getting that lovely blistering on the skins.
- Cook Until Jammy: Place the tray back in the oven and roast for 20-25 minutes. You’re looking for the tomatoes to be soft, blistered in places, and just starting to burst. They should smell incredibly fragrant.
- Cool Slightly: Once roasted, remove the tray from the oven and let the tomatoes cool for about 5-10 minutes. They should be warm, not piping hot, when you serve them.
- Assemble the Dish: Gently transfer the warm roasted tomatoes, along with all the delicious juices and the roasted garlic cloves from the pan, onto a large serving platter or a shallow bowl.
- Add the Burrata: Place the two balls of burrata in the centre of the tomatoes. Using your hands or a knife, gently tear them open so the creamy interior begins to ooze out over the warm tomatoes.
- Garnish and Serve: Drizzle the balsamic glaze generously over both the burrata and the tomatoes. Scatter the fresh basil leaves over the top. For an extra touch of richness, you can also drizzle a little more extra virgin olive oil.
- Enjoy Immediately: Serve straight away with thick slices of crusty bread for mopping up every last drop of the creamy, tomato-infused juices.
Tips From My Kitchen
- Temperature Control: Roasting at a moderate 180°C (fan) is the key. Too high, and the skins will burn before the insides become soft and sweet. This temperature coaxes out the sugars and results in a deeper, more caramelised flavour.
- The Secret Step: I learned that smashing the garlic cloves instead of mincing them is a game-changer. It creates a wonderfully mellow, sweet garlic flavour that infuses the oil without any of the harsh, raw bite. The roasted cloves become soft enough to mash into the juices.
- Make-Ahead: The roasted tomatoes are fantastic for prepping in advance. You can roast them up to two days ahead and store them in an airtight container in the fridge. Just let them come to room temperature or gently warm them before assembling with the fresh burrata.
- Storage: This dish is best enjoyed immediately after assembly, as the burrata can become watery. If you have leftovers, store the roasted tomatoes separately in the fridge for up to 3 days. They are delicious tossed through pasta or served with another dish, like my Stuffed Peppers With Rice.
Equipment You’ll Need
- Large, heavy-bottomed baking tray
- Sharp knife and cutting board
- Medium mixing bowl
- Serving platter or shallow bowl
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with other flavours and textures. Here are a few ideas to get you started:
- A Touch of Spice: For those who like a little warmth, add ½ teaspoon of red chilli flakes to the tomatoes along with the salt and pepper before roasting. It adds a lovely, subtle heat that contrasts with the creamy cheese.
- Vegan-Friendly Option: To make a plant-based version, you can replace the burrata with a high-quality vegan mozzarella or a creamy, cashew-based cheese. The texture will be different, but the overall flavour profile of sweet tomatoes and herbs remains delightful.
- Add Some Crunch: For extra texture, toast a couple of tablespoons of pine nuts in a dry pan until golden and fragrant. Scatter them over the finished dish just before serving. The nutty flavour works beautifully with the balsamic.
What to Serve With Roasted Tomatoes Burrata Balsamic
While this dish is a star on its own, it pairs beautifully with a few simple accompaniments to make a more substantial meal.
- Crusty Bread: This is non-negotiable! Toasted sourdough, ciabatta, or a good French baguette is essential for scooping up the creamy burrata and all the rich, oily tomato juices.
- Simple Green Salad: A peppery rocket salad dressed with a simple lemon and olive oil vinaigrette provides a fresh, acidic counterpoint to the richness of the cheese and the sweetness of the tomatoes.
- Wine Pairing: A crisp, dry white wine like an Italian Pinot Grigio or a Sauvignon Blanc works wonderfully. A light, dry Rosé from Provence is also an excellent choice, especially on a warm day.
Frequently Asked Questions
Roasted Tomatoes Burrata Balsamic
Ingredients
Method
- Preheat Your Oven: Start by preheating your oven to 200°C (180°C fan). Place a large baking tray inside to get it hot.
- Prepare the Tomatoes and Garlic: While the oven heats up, place your cherry tomatoes in a medium-sized mixing bowl. Lightly smash the garlic cloves with the flat side of a knife – this helps them release their aromatic oils without becoming overpowering. Add them to the bowl with the tomatoes.
- Season Generously: Drizzle the extra virgin olive oil over the tomatoes and garlic. Sprinkle over the sea salt flakes and freshly ground black pepper. Add the fresh oregano or thyme sprigs. Gently toss everything together with your hands until the tomatoes are evenly coated.
- Roast the Tomatoes: Carefully remove the hot baking tray from the oven. Tip the seasoned tomatoes onto the tray and spread them out into a single, even layer. I find that this step is crucial for getting that lovely blistering on the skins.
- Cook Until Jammy: Place the tray back in the oven and roast for 20-25 minutes. You're looking for the tomatoes to be soft, blistered in places, and just starting to burst. They should smell incredibly fragrant.
- Cool Slightly: Once roasted, remove the tray from the oven and let the tomatoes cool for about 5-10 minutes. They should be warm, not piping hot, when you serve them.
- Assemble the Dish: Gently transfer the warm roasted tomatoes, along with all the delicious juices and the roasted garlic cloves from the pan, onto a large serving platter or a shallow bowl.
- Add the Burrata: Place the two balls of burrata in the centre of the tomatoes. Using your hands or a knife, gently tear them open so the creamy interior begins to ooze out over the warm tomatoes.
- Garnish and Serve: Drizzle the balsamic glaze generously over both the burrata and the tomatoes. Scatter the fresh basil leaves over the top. For an extra touch of richness, you can also drizzle a little more extra virgin olive oil.
- Enjoy Immediately: Serve straight away with thick slices of crusty bread for mopping up every last drop of the creamy, tomato-infused juices.
Notes
I really hope you give this Roasted Tomatoes Burrata Balsamic recipe a try. It’s a dish that proves how a few excellent ingredients, treated with care, can create something truly special. It’s a staple in my kitchen for a reason, and I’d love to hear how it turns out for you. Please leave a comment below and let me know what you think! Happy cooking, Ashley.
