Roasted Tomatoes With Burrata
tomatoes
These roasted grape or cherry tomatoes are the tastiest appetizer. They take just a few minutes to throw together. The tomatoes roast up so juicy and loaded with flavor from the garlic, dried herbs, balsamic vinegar, then they are served with creamy burrata cheese, and garnished with fresh basil - just grab a baguette or some crisps and a bottle of wine and you have yourself the perfect hybrid dish you can serve in fall, winter, or all summer long. It’s a popular dish on instagram but definitely worthy of the hype because it’s so simple to make and so tasty. Tomatoes bursting with flavor paired with sweet basil and creamy burrata. The garlic gets roasted whole and caramelized then that sweet creamy garlic is mashed into the pan juices created from the roasted tomatoes. The tomatoes taste so good roasted this way you wont be able to get enough of this simple simple way to prepare them. Burrata is one of my all time favorite creamy cheeses and it’s amazing served with roasted balsamic tomatoes. It adds a sweet creaminess to this dish that is just too irrisistible. Use those last garden or farmers market tomatoes that are still fresh, juicy, and sweet to make an Italian restaurant-style appetizer. Burrata also makes a perfect side dish or salad that everyone will just love!
Why you will love this roasted cherry tomato recipe
- It’s quick and easy! The only prep you’ve really got to do is wash the tomatoes and smash the garlic! Other than that it’s just dump, stir, roast! This makes it a perfect appetizer for your next dinner party or family get together.
- It’s satisfying and summery! Nothing says summer like an appetizer filled with ripe, juicy tomatoes and fresh sprigs of basil. Add burrata or feta or goat cheeses + balsamic + bread and you’ve got a great appetizer!
- This can easily be made vegan by using your favourite vegan cheese in place of the burrata and it’s naturally gluten free just be sure to use gluten free bread or crisps to keep it that way
- Roasting tomatoes brings out all of their sweet, fresh flavor that’s perfect in soups, sauces and stews, and this recipe will get you prepared for the long winter - dare I even mention it.
Simple Ingredients for Roasted Tomatoes
- Tomatoes - cherry or grape tomatoes work best
- Olive Oil
- Herbs & Seasoning - I use both dried herbs and fresh herbs (I like to use dried thyme and fresh basil), salt, pepper, and chili flakes
- Garlic
- Balsamic Vinegar
Variations - As an appetizer, why not serve it with some antipasto ingredients like kalamata olives, marinated artichoke hearts, roasted red peppers, pepperoncini, slices of salami, etc
Best Tomatoes To Use
The best tomatoes to use for this recipe are cherry tomatoes. These tomatoes are perfectly bite sized and char in no time at all. I love to use cherry tomatoes that come in many different colors which make for really pretty presentation but that is optional. Grape tomatoes will definitely work to and if you don’t have either of those feel free to chop up some plum tomatoes or Roma Tomatoes, San Marzano Tomatoes, Campari Tomatoes or Plum Tomatoes sliced or chopped into large chunks
How to Make Roasted Cherry Tomatoes with Burrata
- Preheat oven
- Use a baking sheet with a lip, or a baking dish. This will contain the liquid released from the tomatoes as they cook. However, don’t be alarmed if they don’t let off much liquid. Depending on the variety and ripeness will determine how much liquid they will yield as they cook. See more below.
- Line your baking sheet with parchment paper or aluminum foil if desired - it helps with clean up if you do
- Drizzle and toss the tomatoes with olive oil, balsamic and sprinkle them with salt and pepper
- Add whole smashed cloves of garlic
- Add dried herbs for flavor, like:
- Basil
- Thyme
- Parsley
- Marjoram
- Rosemary
- Oregano
- Roast for 8-10 min or until the skin starts to get some colour and starts to split
- Remove from oven when done, squeeze out the garlic and discard the skins, mash garlic into pan juices to disperse and toss everthything with some fresh chopped herbs
- Serve tomatoes with pan juices on platter or bowl with burrata and crusty bread, crackers or crostini
- To Serve Burrata either cut into smaller pieces so guests can help themselves with a spoon or fork or guests can simply use a crostini and scoop up the cheese and tomatoes family-style.
How To Use These Roasted Tomatoes
Blistered roasted tomatoes are a bit charred with a delightful sweetness and can be used in so many ways!
- Eat them on their own or with cheese as written in this recipe
- Toss them on a bed of salad greens or in pasta
- Use them in an omelette
- Use as a side dish for Chicken or shrimp or your choice of protein
- Top your toast or crusty bread with them sort of bruschetta style
- Top your pizza with them
- Use them in pasta as a simple tomato sauce or pasta sauce
Storage & Freezing
- Storage: Store oven roasted tomatoes in the fridge, in an air-tight container or mason jar with their juice, for 5-7 days. Reheat if desired in microwave or stovetop.
- Freezing: Once the tomatoes are fully cooled, transfer them to a Ziploc freezer bag. Label and date the freezer bag and store for up to 4-6 months
More Cheesy Appetizers You Will Love:
- Whipped Goat Cheese With Roasted Balsamic Grapes
- Creamy Bruschetta Dip
- Marinated Goat Cheese Spread
- Easy and Delicious Spinach Dip
If you Like This Blistered Tomato Recipe you Will Love These Recipes:
Recipe
Ingredients
- 2 pints grape or cherry tomatoes (approx 4 cups)
- 2 garlic cloves smashed and left unpeeled
- ½-1 teaspoon dried herbs (I like to use some rosemary or thyme or oregano or Italian seasoning)
- ¼ teaspoon dried chili flakes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
- Pinch of salt and ground black pepper
- Fresh basil or parsley for serving (any fresh herbs you prefer)
For Serving
- 8 ounces burrata cheese (at room temperature) or goat cheese
- Grilled bread, crackers, crisps, crostini, crackers
Directions
- Preheat oven to 450°F.
- On a rimmed baking sheet, toss tomatoes with dried herbs (thyme or oregano), olive oil, balsamic vinegar if using and garlic, season with salt and pepper. (Lining your baking sheet with parchment paper is optional.)
- Roast in a single layer until tomatoes are soft and skins have split and some are slightly charred, 8 to 10 minutes. Keep an eye on them so they don’t burn.
- Remove pan from oven. Squeeze garlic out of its peel and mash into the pan juices. Toss everything in the pan with fresh basil or parsley
- Plate tomatoes along with all the pan juices and burrata. Or you can tear the burrata in half or in chunks and place them on a platter. Spoon the roasted cherry tomatoes around the burrata. Drizzle everything including the burrata with a little extra olive oil and balsamic if you wish, then sprinkle salt and ground black pepper and extra fresh basil and serve with grilled bread, crackers or crostini.
