If you’re looking for a delicious dish that’s easy to prepare, this vegetarian roasted tomato burrata recipe is just what you need. It highlights the yummy flavors of garden-fresh tomatoes, combined with the creaminess of burrata cheese. Trust me, it’s a treat!
This recipe solves busy weeknights by offering a fast, minimal-ingredient starter with easy prep and a creamy burrata finish to roasted tomatoes.
Sometimes, I struggle with overcooked tomatoes that turn mushy and lose their flavor. This recipe fixes that by roasting the tomatoes to create juicy bursts of sweetness while bringing out their natural flavors. Plus, it’s super simple, taking only about 40 minutes, including prep time!
The best part about this dish is how the roasting caramelizes the tomatoes, giving them a fantastic depth of flavor. Adding burrata on top creates a heavenly creamy combo that’s hard to resist. It’s a perfect side dish or appetizer, catering to a crowd without requiring a ton of effort.
If you love easy and tasty recipes, I think you’ll enjoy this one! If you’re in the mood for a different dish, check out my Vegetarian Balsamic Strawberry Pasta Salad for a fresh twist!
Why You Will Love This Recipe
- Flavor Explosion The roasting process really brings out the sweetness in the tomatoes, creating a delicious contrast with the creamy burrata and savory garlic.
- Texture Contrast You’ll enjoy the juicy burst from the roasted tomatoes paired with the soft, creamy burrata that’s just irresistible together.
- Quick and Easy You can whip this up in no time, making it great for a spontaneous appetizer or side dish without any fuss.
- Storage Convenience If you have leftovers, you can store them in the fridge for a day or two; they’re still tasty the next time around.
Easy Roasted Tomatoes with Burrata
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: appetizer
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Description
This dish features roasted cherry or grape tomatoes served with creamy burrata, drizzled with olive oil or balsamic vinegar.
Ingredients
- 2 pints cherry or grape tomatoes, halved
- 1/4 cup olive oil
- 8 oz burrata cheese
- Fresh basil, for garnish
- Crushed red pepper flakes, for garnish
- Toasted bread or pasta, for serving
- 4 cloves garlic, sliced
- 3 sprigs fresh thyme
- Pinch of crushed red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat & Prepare Pan: Start by preheating your oven to 400 degrees F. While it heats up, line a baking sheet with parchment paper for easy cleanup.
- Combine Tomatoes & Oil: In a bowl, toss the halved cherry or grape tomatoes with a generous drizzle of olive oil. Ensure they are well-coated to avoid dryness during roasting.
- Season Generously: Sprinkle kosher salt, black pepper, and add the sliced garlic, fresh thyme, and a pinch of crushed red pepper flakes over the tomatoes. Toss them together to ensure all tomatoes are seasoned well.
- Roast Tomatoes: Spread the seasoned tomatoes on the prepared baking sheet. Roast in the preheated oven for about 30 minutes, until the tomatoes start to burst and are fragrant. Keep an eye on them to avoid over-roasting.
- Serve with Burrata: Remove the roasted tomatoes from the oven and allow to cool slightly. Spoon the creamy burrata over the warm tomatoes, allowing the heat to melt the cheese.
- Drizzle & Enjoy: Drizzle with additional olive oil or balsamic vinegar if desired. Serve immediately with toasted bread or pasta to enjoy the combination of flavors.
Notes
- Storage Tips: Best enjoyed fresh. Can store in an airtight container in the refrigerator for 1 to 2 days.
- Expert Tips: Ensure tomatoes are well-coated in olive oil before roasting to prevent drying out. Serve hot to allow burrata to melt beautifully. For a deeper flavor, consider drizzling balsamic glaze over the tomatoes just before serving. Keep an eye on tomatoes around the 30-minute mark to avoid mushiness.
- Reheating Instructions: If you need to reheat, place the dish in a preheated oven at 350 degrees F for about 10 minutes until heated through.
- Serving Suggestions: Serve with crusty garlic bread or use as a sauce for pasta or zoodles.
- Recipe Variations: Top with arugula for extra freshness, or add other roasted vegetables during cooking if desired.
- Ingredient Notes: Use ripe, garden-fresh tomatoes for the best flavor. Substitute burrata with fresh mozzarella if needed, but adjust serving size to 8 oz.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 55mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 27mg
Find it online: https://bakeitwell.com/vegetarian-roasted-tomato-burrata
Recipe Tips
- If the tomatoes start to dry out, make sure they are well-coated in olive oil before roasting to keep them juicy.
- When serving, ensure the tomatoes are hot enough; this helps the burrata melt beautifully into them.
- If you notice the tomatoes are roasting too long, check for burst ones around the 30-minute mark to prevent mushiness.
- For the most satisfying texture and flavor, enjoy this dish immediately after it’s cooked.
- If you want to add a little zing, consider drizzling some balsamic glaze over the tomatoes just before serving.
Serving Suggestions
Pair this roasted tomato dish with crusty garlic bread or a fresh green salad. It also works well as a sauce for pasta or zoodles.
Use these tomatoes in a summer brunch offering or incorporate them into a casual picnic feast. They also complement evening dinner parties or gatherings.
Add a drizzle of olive oil or balsamic glaze before serving for extra flavor. A sprinkling of fresh herbs can also highlight the dish nicely.
Recipe variations
- You can use Roma tomatoes or plum tomatoes instead of cherry or grape tomatoes for a different texture and flavor.
- Add 2 tablespoons balsamic glaze to the mix for a sweet contrast that pairs beautifully with the savory ingredients.
- Either substitute burrata cheese with fresh mozzarella or try using ricotta for a creamy alternative.
- If you’re serving a large group, scale up the recipe to 4 pints of tomatoes and 16 ounces of burrata to feed more people.
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How to Store?
To keep your vegetarian roasted tomato burrata fresh, follow these storage tips:
Refrigeration: Place leftovers in an airtight container and store in the refrigerator for up to 2 days.
Freezing: Wrap in plastic wrap or aluminum foil and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator.
reheating: Warm gently in the oven to restore texture before serving. Avoid high temperatures to prevent drying.
Other Recipes You’ll Love
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