It’s peak tomato season and I have the yummiest roasted tomato and burrata recipe for you to try today, friends. It’s a bit like a deconstructed gourmet pizza. Great for a fancy dinner at home…
My friend made this dish when I was visiting her home last summer (she originally found it via this IG account). We were hanging out, chatting and she magically pulled these tomatoes out of the oven. We sat there and devoured them with fresh burrata, pesto, fresh herbs, and crunchy crostini. YUM. I haven’t been able to stop thinking about it.
The best part is there’s no real recipe. You just toss and bake, then dip da dip and enjoy. So incredibly easy, and absolutely delicious. You have to try it while tomatoes are still in season. Besides, can you ever have too many burrata recipes? Burrata alone is heaven.
Here’s how to do it…
Roast cherry tomatoes drizzled with olive oil and sticks of thyme at 350 degrees for about 40 minutes.
Meanwhile, chop other herbs- I used rosemary, basil, and parsley, and throw them in about halfway through cooking. Save a bit more for the end as well to sprinkle on top.
While the tomatoes + herbs are finishing up roasting (warning: it’s going to make your home smell amaaaazing), set up up your serving plate. Drizzle the burrata and prepared pesto with olive oil and the reserved chopped herbs. Toast some sliced baguettes by drizzling them with olive oil and putting them on broil for a couple minutes. Tip: make these beforehand so you can keep the oven occupied with the tomatoes for the full duration.
You’re going to want to eat these right out of the oven while the tomatoes are still warm. You could re-heat the tomatoes if you need to, but they’ll be best eaten right away. Simply take a crostini and spread on the cheese, pesto, and tomatoes. YUM!