Roasted grape or cherry tomatoes make a quick appetizer that comes together in minutes. The tomatoes roast until they are juicy and full of flavor from garlic, dried herbs and balsamic vinegar, then they are served with creamy burrata and fresh basil. Serve the platter with a baguette or crisps and let everyone help themselves.
The garlic goes into the pan whole, so it roasts and caramelizes instead of burning. Once the tomatoes come out of the oven, the softened garlic is squeezed out of its skin and mashed into the pan juices, which spreads that mellow roasted garlic flavor through every spoonful.
Burrata is a creamy cheese that pairs beautifully with roasted balsamic tomatoes. Its soft center spills over the warm tomatoes and mixes with the juices at the bottom of the platter, which is exactly why a piece of crusty bread belongs right next to it.
This dish is flexible. It works as an appetizer before dinner, as a side dish next to grilled meat, or as a salad spooned over greens. It also shines with fresh garden tomatoes or whatever looks best at the farmers market, since ripe tomatoes carry most of the flavor on their own.
The recipe is written for 4 to 6 servings. Prep takes about 5 minutes and the tomatoes roast for 8 to 10 minutes at 450°F, so the dish is on the table quickly. This version is adapted from the roasted cherry tomatoes with burrata recipe at Olive & Mango.
Why you will love this roasted cherry tomato recipe
The only real prep is washing the tomatoes and smashing the garlic. After that it is dump, stir and roast, which makes the dish easy to pull together for a dinner party or a relaxed family gathering without spending the evening at the stove.
It is also a starter that tastes like summer. Ripe, juicy tomatoes and fresh basil do most of the work, and the short roast concentrates their sweetness while the balsamic and chili flakes keep things lively.
The cheese is flexible too. Burrata can be replaced with feta or goat cheese, and either one works with a drizzle of balsamic and a stack of bread. For a vegan version, use your favorite vegan cheese in place of the burrata. The dish is naturally gluten free as long as you serve it with gluten free bread or crisps.
Roasting is a technique worth keeping in your back pocket. It brings out the sweet, fresh flavor of tomatoes in a way that pays off in soups, sauces and stews, so the same method is useful well beyond this appetizer.
Simple Ingredients for Roasted Tomatoes
You need cherry or grape tomatoes, olive oil, herbs and seasoning, garlic and balsamic vinegar. That is the whole shopping list for the base recipe.
The herbs and seasoning stay simple: dried herbs such as thyme, fresh basil, salt, pepper and chili flakes. The dried herbs go in before roasting so they can bloom in the oil, while the fresh herbs are added at the end so they stay bright and green.
If you want to turn the platter into a bigger appetizer spread, build an antipasto board around the burrata. Kalamata olives, marinated artichoke hearts, roasted red peppers, pepperoncini and slices of salami all work well and turn a small dish into something generous enough for a crowd.
The measured amounts, including the burrata and the bread for serving, are listed in the Ingredients section below.
Best Tomatoes To Use
Cherry tomatoes are the best choice for this recipe. They are bite sized, so they roast quickly and char in about the same time it takes their skins to split. Multicolored cherry tomatoes make a pretty platter, though that is purely optional and any single color works just as well.
Grape tomatoes are the next best option and behave almost the same way. If neither cherry nor grape tomatoes are available, larger tomatoes still work. Plum, Roma, San Marzano, Campari or plum tomatoes can be sliced or chopped into large chunks and roasted the same way, though you may want to spread them a little more loosely on the pan.
Whatever you choose, ripeness matters more than variety. Juicy, ripe tomatoes give you the sweet pan juices that make this dish worth repeating.
How to Make Roasted Cherry Tomatoes with Burrata
Preheat the oven first, so the pan goes into a hot oven and the tomatoes start blistering right away.
Use a baking sheet with a lip or a baking dish. Tomatoes release liquid as they roast, and a rimmed pan keeps those juices, which you want, from running off the tray.
How much liquid you get depends on the variety and ripeness of the tomatoes, and sometimes it is only a small amount. Lining the pan with parchment paper or aluminum foil is optional, and it mainly makes cleanup easier.
Toss the tomatoes with olive oil, balsamic, salt and pepper, then add whole smashed garlic cloves and dried herbs such as basil, thyme, parsley, marjoram, rosemary or oregano. Everything goes into the pan together, so there is nothing left to do but stir and slide it into the oven.
Roast for 8 to 10 minutes, until the skins take on color and start to split. Keep an eye on them so they do not burn, since small tomatoes can go from blistered to scorched quickly.
After roasting, squeeze the garlic out of its skins and discard the skins, then mash the garlic into the pan juices so it disperses through the dish. Toss the tomatoes with fresh chopped herbs.
Serve the tomatoes with all their pan juices on a platter or in a bowl alongside the burrata and crusty bread, crackers or crostini. For serving, you can cut the burrata into smaller pieces so guests can help themselves with a spoon or fork, or leave it whole and let everyone scoop cheese and tomatoes family style with crostini.
A rimmed pan is the one piece of equipment that matters here. The juices are part of the dish, so keep them in the pan and spoon them over the cheese.
How To Use These Roasted Tomatoes
Blistered roasted tomatoes are slightly charred and sweet, and they are useful far beyond this appetizer.
On their own, straight from the pan, or with cheese as in this recipe.
Tossed on salad greens or stirred through pasta.
Folded into an omelette.
As a side dish for chicken, shrimp or another protein.
Spooned over toast or crusty bread in a bruschetta style.
Scattered over pizza.
Used in pasta as a simple tomato or pasta sauce.
If you enjoy this style of blistered tomato, there are plenty of blistered cherry tomatoes with burrata ideas to borrow from, and most of them use the same short roast.
Storage & Freezing
Store oven roasted tomatoes in the fridge in an airtight container or a mason jar with their juice. They keep for 5 to 7 days. If you want them warm again, reheat them in the microwave or on the stovetop.
To freeze, let the tomatoes cool fully first, then transfer them to a Ziploc freezer bag. Label and date the bag and store it for up to 4 to 6 months.
More Cheesy Appetizers You Will Love:
If burrata and roasted tomatoes are your kind of starter, these cheesy appetizers are worth adding to your list: whipped goat cheese with roasted balsamic grapes, creamy bruschetta dip, marinated goat cheese spread, and an easy spinach dip.
For a sweet and savory twist on the same idea, this honey balsamic fig burrata crostini follows the same formula of creamy cheese, roasted fruit and something crisp to scoop it up with.
If you Like This Blistered Tomato Recipe you Will Love These Recipes:
Tomatoes show up in plenty of other easy recipes that reward a little oven time. Cherry tomato confit, burst cherry tomato pasta, sweet and savoury tomato jam, and an easy fresh tomato marinara all start with the same sweet, ripe tomatoes.
If you want to move from an appetizer to a full plate, this roasted pepper tomato pasta uses the same roasted, slightly sweet tomato flavor in a main dish.
Ingredients
Main Ingredients
2 pints grape or cherry tomatoes, about 4 cups
2 garlic cloves, smashed and left unpeeled
½ to 1 teaspoon dried herbs, such as rosemary, thyme, 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, or any fresh herbs you prefer
For Serving
8 ounces burrata cheese at room temperature, or goat cheese
Grilled bread, crackers, crisps or crostini
Directions
Preheat the oven to 450°F.
On a rimmed baking sheet, toss the tomatoes with the dried herbs, olive oil, balsamic vinegar if you are using it, and the garlic, then season with salt and pepper. Lining the baking sheet with parchment paper is optional.
Roast in a single layer until the tomatoes are soft, their skins have split and some are slightly charred, 8 to 10 minutes. Keep an eye on them so they do not burn.
Remove the pan from the oven. Squeeze the garlic out of its peel and mash it into the pan juices, then toss everything in the pan with fresh basil or parsley.
Plate the tomatoes with all the pan juices and the burrata, or tear the burrata in half or into chunks and place them on a platter, spooning the roasted cherry tomatoes around the cheese. Drizzle everything, including the burrata, with a little extra olive oil and balsamic if you wish, then sprinkle with salt, ground black pepper and extra fresh basil and serve with grilled bread, crackers or crostini.
The burrata is at its best at room temperature, so take it out of the fridge before you start roasting the tomatoes.
FAQs
What tomatoes are best for roasting with burrata?
Cherry or grape tomatoes are the best choice for roasting with burrata because they are perfectly bite-sized, have a high sugar content that caramelizes well, and char quickly under high heat. They hold their shape better than larger tomatoes during the short roasting time. Plum tomatoes, Roma tomatoes, or Campari tomatoes can be used as alternatives if chopped into smaller pieces.
How long should you roast cherry tomatoes for burrata?
Roast cherry or grape tomatoes at 450°F for 8 to 10 minutes. The tomatoes are ready when their skins have split and some are slightly charred but not burnt. Watch them closely during the last few minutes to prevent burning, as oven temperatures can vary.
What is the difference between burrata and mozzarella?
Burrata is a fresh Italian cheese made from mozzarella and cream, while mozzarella is a semi-soft cheese made from stretched curd. Burrata has a solid outer shell of mozzarella but contains a soft, buttery center of stracciatella and cream. Mozzarella has a uniform, firmer texture throughout without the creamy center, making burrata much richer and ideal for spreading.
Can you make roasted tomatoes with burrata vegan?
Yes, this recipe can be made vegan by substituting the burrata with a favorite plant-based alternative. Cashew-based ricotta or a vegan mozzarella alternative work well to mimic the creamy texture. The roasted tomatoes themselves are naturally vegan and gluten-free, so simply serve with gluten-free bread or crisps if needed.
Roasted Tomatoes With Burrata Roasted grape or cherry tomatoes make a quick appetizer that comes together in minutes. The tomatoes roast until they are juicy and full of flavor from garlic, dried herbs and balsamic vinegar, then they are served with creamy burrata and fresh basil.
Ingredients
Scale
Main Ingredients 2 pints grape or cherry tomatoes 2 cloves garlic, smashed and left unpeeled ½–1 teaspoon dried herbs (rosemary, thyme, oregano, or Italian seasoning) ¼ teaspoon dried chili flakes 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar salt and ground black pepper, Pinch fresh basil or parsley, for serving
For Serving 8 ounces burrata cheese, at room temperature Grilled bread, crackers, crisps, crostini
Instructions
1-Preheat oven to 450°F: Preheat oven to 450°F. 2-On a rimmed baking sheet, toss tomatoes: 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.) 3-Roast in a single layer until tomatoes: 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. 4-Remove pan from oven: 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 5-Plate tomatoes along with all the pan: 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.
Prep Time:5 min
Cook Time:10 min
Method:bake
Keywords: Roasted Tomatoes With Burrata, roasted-cherry-tomatoes, burrata
