If there’s one recipe that tastes like summer to me, it’s this Roasted Garlic Cherry Tomatoes with Burrata. Sweet and seasonal cherry tomatoes are roasted until they’re soft, blistered, and jammy while whole garlic cloves become buttery and mellow. As everything roasts together, the tomatoes release their juices, creating an incredible sauce with the olive oil that’s perfect for soaking up with crusty bread.
My favorite part (other than that creamy burrata)? The roasted lemon. Roasting the lemon alongside the tomatoes mellows its acidity and brings out its natural sweetness. A squeeze over the warm tomatoes brightens the entire dish and perfectly balances the rich, creamy burrata.
Finish everything with fresh basil, flaky sea salt, and an optional drizzle of balsamic glaze, then grab thick slices of grilled sourdough or rustic bread. Trust me, you’ll want plenty because soaking up every last drop of those tomato juices is a requirement.
Whether you’re serving it as an easy appetizer, a light lunch, or alongside grilled chicken or steak, this recipe feels special without requiring much effort. It’s simple, packed with fresh summer flavor, and one you’ll find yourself making again and again all tomato season long.
Why you’ll love this recipe!
What ingredients do I need?
- Cherry Tomatoes: Fresh cherry tomatoes become sweet, blistered, and wonderfully jammy as they roast, creating the flavorful base of this recipe.
- Garlic: Whole smashed garlic cloves roast until buttery soft and mellow, adding incredible depth without overpowering the tomatoes.
- Extra Virgin Olive Oil: A good quality extra virgin olive oil combines with the tomato juices and roasted garlic to create a delicious sauce that’s perfect for dipping bread.
- Kosher Salt: Enhances the natural sweetness of the tomatoes while seasoning the dish.
- Freshly Cracked Black Pepper: Adds subtle warmth and balances the richness of the burrata.
- Crushed Red Pepper Flakes: Optional, but adds just enough heat to complement the sweet tomatoes.
- Lemon: Roasting the lemon cut side down mellows its acidity while concentrating its citrus flavor. The roasted juice brightens the tomatoes beautifully.
- Burrata: Creamy burrata is the perfect finishing touch. As it warms, it melts into the roasted tomatoes, creating an incredibly luxurious bite.
- Fresh Basil: Fresh basil adds brightness, color, and classic Italian flavor.
- Thick Crusty Bread: Grilled sourdough is my favorite, but any thick cut rustic country loaf, ciabatta, or toasted baguette works beautifully. The sturdy bread is perfect for soaking up every drop of the rich tomato juices, roasted garlic, olive oil, and creamy burrata.
Recipe Variations
- Sprinkle with freshly grated Parmesan for extra savory flavor.
- Top with toasted pine nuts for an added crunch.
- Drizzle with hot honey before serving for a sweet and spicy finish.
- Stir in cannellini beans or chickpeas to make it a full, heartier meal.
- Toss the roasted tomatoes with cooked pasta for an easy summer dinner.
- Spoon the tomatoes over grilled chicken, steak, salmon, or pork chops.
- Drizzle with balsamic glaze for a little extra sweetness.
Pro Tips
- Use the ripest cherry tomatoes you can find. The sweeter the tomatoes, the better the finished dish.
- Don’t overcrowd the baking dish. Keeping the tomatoes in a single layer helps them roast instead of steam.
- Roasting the lemon cut side down caramelizes the citrus and creates a sweeter, more mellow flavor than adding fresh lemon juice.
- Don’t skip the second roast. It helps concentrates the tomato juices and develops rich caramelized flavor that makes this recipe truly special.
- Lightly smashing the tomatoes after the first roast allows the juices, garlic, olive oil, and roasted lemon to combine into an incredibly flavorful rustic sauce.
- Bring the burrata to room temperature about 20 minutes before serving for the creamiest texture.
- Serve immediately while the tomatoes are warm so the burrata becomes soft and creamy.
- Don’t skimp on the bread! Thick slices of grilled sourdough, or rustic country bread, are perfect for soaking up every drop of the rich tomato juices, roasted garlic, olive oil, and creamy burrata. Honestly, it might be the best part of the entire recipe.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cherry Tomatoes: Grape tomatoes can be substituted for cherry tomatoes.
- Burrata: Fresh mozzarella makes a great substitute if burrata isn’t available. Whipped ricotta, whipped feta, or goat cheese are all delicious alternatives as well.
Dietary Substitutions
- Gluten-Free: Serve with your favorite gluten-free artisan bread or gluten-free crackers.
- Low-Carb: Skip the bread altogether and serve the roasted tomatoes and burrata alongside grilled chicken, steak, shrimp, or roasted vegetables.
- Vegetarian: This recipe is naturally vegetarian as written.
Leftovers and Storage
- Refrigerator: Store the roasted tomato mixture without the burrata in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm the tomatoes gently in a skillet over low heat or microwave in 20-second intervals until just warmed through. Avoid overheating, as the tomatoes can lose some of their texture.
- Add the burrata, fresh basil, flaky sea salt, and balsamic glaze after reheating for the freshest flavor and creamiest texture.
- Leftovers are wonderful served on toast the next day, but it is also incredibly versatile! Try using the roasted tomatoes:
- Tossed with hot pasta.
- Spooned over grilled chicken, steak, or salmon.
- Folded into scrambled eggs or omelets.
- Served over creamy polenta.
- Mixed into cooked white beans for a quick lunch.
- Added to grain bowls or pasta salads.
- Freezing isn’t recommended, as the tomatoes become watery after thawing and burrata doesn’t freeze well.
But, I Still Have A Few Questions…
Can I make the roasted tomatoes ahead of time?
Yes! The roasted tomatoes can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. Reheat them gently before serving, then top with fresh burrata and basil just before enjoying for the best flavor and texture.
Why do you roast the tomatoes twice?
The first roast softens the tomatoes and garlic while allowing them to release their juices. After lightly smashing the tomatoes and adding the roasted lemon juice, the second roast caramelizes everything even further, creating a richer, jammier flavor and concentrating those delicious tomato juices.
Why roast the lemon instead of using fresh lemon juice?
Roasting the lemon mellows its acidity and enhances its natural sweetness. It brightens the roasted tomatoes beautifully without adding the sharp bite that fresh lemon juice can sometimes have.
Can I use regular tomatoes instead of cherry tomatoes?
Absolutely! Roma tomatoes, grape tomatoes, Campari tomatoes, or chopped heirloom tomatoes all work well. Larger tomatoes may release a bit more liquid and may require a few extra minutes in the oven.
What can I substitute for burrata?
Fresh mozzarella is the closest substitute, but whipped ricotta, whipped feta, goat cheese, or even creamy cottage cheese are all delicious options. Each brings its own unique flavor while still complementing the roasted tomatoes.
What bread is best for serving with roasted tomatoes and burrata?
I highly recommend thick slices of grilled sourdough, or a hearty rustic country loaf. The crisp exterior and chewy interior are perfect for soaking up every drop of the warm tomato juices, roasted garlic, olive oil, and creamy burrata. Toasted ciabatta or a crusty baguette are also excellent choices.
Can I make this recipe without bread?
Of course! Crusty bread is my favorite way to enjoy it, but the roasted tomatoes and burrata are just as delicious spooned over grilled chicken, steak, shrimp, salmon, creamy polenta, cooked pasta, or roasted vegetables.
Can I prepare this for a party?
That sounds like a fantastic idea! Roast the tomatoes earlier in the day, then gently reheat them just before serving. Add the burrata and basil right before guests arrive. Serve with plenty of grilled bread for dipping.
Can I use dried basil instead of fresh?
I recommend fresh basil is available. It adds brightness, freshness, and aroma that beautifully balances the rich roasted tomatoes and creamy burrata. Dried basil won’t provide the same fresh finish.
Can I make this spicy?
Absolutely! Increase the crushed red pepper flakes, or finish the dish with a drizzle of hot honey or chili crisp for an extra kick.
What should I serve with roasted tomatoes and burrata?
This recipe pairs really well with grilled chicken, steak, pork chops, shrimp, salmon, pasta, salads, charcuterie boards, or as part of an antipasto spread. It’s also just as delicious served as a light lunch with plenty of grilled bread.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Roasted Garlic Cherry Tomatoes with Burrata
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves smashed
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes optional
- 1 lemon halved
- 1 ball burrata
- Fresh basil julienned
- Thick slices of grilled sourdough or rustic crusty bread for serving
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 400°F.
- Add the cherry tomatoes, smashed garlic, olive oil, kosher salt, black pepper, and crushed red pepper flakes (if using) to a small baking dish. Toss until evenly coated.
- Nestle the lemon halves cut side down among the tomatoes.
- Roast for 25 minutes, or until the tomatoes are blistered and softened and the garlic is tender.
- Remove the baking dish from the oven. Squeeze the roasted lemon over the tomatoes, then lightly smash the tomatoes with the back of a spoon or fork, allowing the juices to combine with the roasted garlic and olive oil.
- Increase the oven temperature to 450°F. Return the baking dish to the oven and roast for an additional 10–15 minutes, until the tomatoes are bubbling and beginning to caramelize and the garlic is lightly browned.
- Remove from the oven and immediately top with the burrata and fresh basil.
- Finish with flaky sea salt and a little extra olive oil, if desired.
- Serve warm with thick slices of grilled sourdough or crusty bread for scooping up every last drop of the roasted tomato juices.
Notes
- Roasting the lemon gives it a sweeter, more mellow flavor than fresh lemon juice.
- The second roast creates deeper caramelization and richer flavor. Don’t skip it!
- Let the burrata sit at room temperature for about 20 minutes before serving for the creamiest texture.
- Use ripe, sweet cherry tomatoes for the best results.
- This recipe is all about the sauce! Be sure to serve it with plenty of thick, crusty grilled bread to soak up every bit of the roasted tomato juices, garlic, olive oil, and melted burrata.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.