If you’ve never experienced the magic of burrata, consider this your official sign to start. Warm, burst-in-your-mouth roasted tomatoes and golden garlic meets the creamy center of fresh cheese. Trust me when I say: this simple Roasted Tomatoes with Garlic & Burrata dish is complete flavor heaven!
What is Burrata?
Burrata is a fresh Italian cheese from the Puglia region of southern Italy. At first glance, it looks like a ball of fresh mozzarella, and technically the outside shell is actually a thin outer pouch made of just that. However, the filling is where the magic really happens. It’s a smooth mixture of fresh cream and shredded mozzarella bits known as stracciatella.
The secret to that addictive taste is right in the name: Burrata is Italian for ‘buttered’. And this Southern Italian gem is famous for its rich, velvety texture that’s way more indulgent than other soft, fresh cheeses. Think of it as the creamy cousin of mozzarella.
When you slice into the warm ball, that creamy interior oozes out. Paired with roasted garlic and Mamma Mia! You’ll want to make this over and over again!
Why You’ll Love Roasted Tomatoes with Garlic & Burrata
So gorgeous, so delicious, and so easy. A cast iron skillet of blistered tomatoes, roasted garlic, and creamy burrata straight from the oven is a showstopper on any table. And it comes together in 40 minutes with barely any hands-on time.
The cast iron does the work. Roasting everything in one skillet concentrates the tomato juices and olive oil into a deeply flavored, rustic sauce that you’ll be scooping up every last drop.
Burrata at its very best. Warmed just enough to soften without losing that creamy, luscious center. The moment you break into it and the filling oozes into the tomatoes is something worth experiencing.
The garlic transforms completely. Eight whole cloves roasted alongside the tomatoes turn sweet, tender, and mild; nothing like raw garlic. Mashed into the sauce, they give this dish major flavor.
One skillet, served straight from the oven. No plating required. Set it on the table with toasted bread and let everyone dig in.
Ingredients
Cherry or grape tomatoes: Wash and dry them thoroughly. Any extra moisture will steam rather than roast, and you want them roasting so they blister and are just starting to burst.
Garlic cloves: Left whole so they roast slowly. They get mashed into the sauce at the end and practically disappear into it.
Extra virgin olive oil: Toss everything well so every piece is coated. This prevents scorching and helps the sauce develop.
Fresh rosemary and thyme: Finely chopped before going in.
Mini burrata cheese balls: Must be at room temperature before going into the skillet. Cold burrata won’t warm through properly in that final minute.
Freshly grated Parmesan: Sprinkled over at the very end.
Fresh basil leaves: Added just before serving for color and freshness.
Kosher salt, freshly cracked black pepper, and crushed red pepper flakes
Toasted flatbread, pita, or baguette slices: Toast them well so they hold up to scooping the sauce and burrata.
How to Make Roasted Tomatoes with Garlic & Burrata
I promise, this is so easy to make!
Toss everything together. Every tomato and garlic clove should be evenly coated before it goes in the oven. Anything dry risks scorching against the cast iron.
Start checking at 20 minutes. You want blistered and just collapsing, not mushy. Ovens vary, so check early.
Mash half, leave half whole. That mix of mashed garlic and tomatoes combined with intact burst tomatoes is what makes the sauce feel rustic rather than uniform.
Room temperature burrata only. Let sit out on the counter for 20 to 30 minutes. Cold burrata won’t warm through in that short final step.
One minute in the off oven is enough for the burrata. The goal is warmed and softened, not melted.
Serve immediately. This cools fast. Have the bread ready, go straight from skillet to table, and dig in.
How to Serve
Straight from the cast iron skillet set on a trivet in the center of the table. The rustic presentation is part of the charm.
With plenty of toasted bread. Flatbread, pita, or baguette slices all work great. Toast them well so they hold up to scooping through the sauce and burrata.
As a starter for an Italian-inspired dinner. This pairs naturally before a pasta course, grilled chicken, or a simple salad.
For entertaining guests. Set out the skillet with a stack of toasted bread and small plates. It’s an easy, hands-off appetizer that looks and tastes like you spent hours!
Wine pairing: A crisp Pinot Grigio, a light Vermentino, or a rosé all complement the bright tomatoes and creamy burrata.
Frequently Asked Questions
Can I use full-size burrata instead of mini balls?
Yes! One or two full-size burrata balls work just as well in place of four mini ones. The presentation is slightly different but just as impressive. Place them in the wells the same way and follow the same one-minute warm in the off oven (you may need to increase to 1.5 or 2 minutes, depending on the size of the burrata balls).
What if I don’t have a cast iron skillet?
Any oven-safe skillet or baking dish can work. Cast iron is ideal because it retains heat so well and gives the tomatoes great contact for blistering, but a heavy ceramic baking dish or stainless skillet will get you very close to the same result.
Can I make this ahead of time?
The tomato and garlic base can be roasted and mashed up to a day ahead and refrigerated. When ready to serve, warm the mixture gently in the skillet on the stovetop or in a low oven, then add the room temperature burrata and follow Steps 6 and 7 fresh. Don’t add the burrata until you are ready to serve.
Can I add other vegetables to the roast?
Sure! Halved shallots, sliced zucchini, or whole olives are all wonderful additions that roast well alongside the tomatoes. Just make sure everything is cut to a similar size so it all finishes at the same time.
Roasted Tomatoes with Garlic & Burrata Cheese
Equipment
- 8-inch cast iron skillet
- cutting board
- chef's knife
- fork & spoon
Ingredients
- 2 cups cherry or grape tomatoes (washed & dried thoroughly)
- 8 cloves garlic (peeled & left whole)
- 3 Tbsp olive oil (extra virgin)
- 1 Tbsp fresh rosemary (finely chopped)
- 1 tsp fresh thyme (finely chopped)
- 1 tsp crushed red pepper flakes
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 mini burrata cheese balls (at room temperature)
- 2 Tbsp Parmesan cheese (freshly grated)
- handful of fresh basil leaves (for garnish)
- toasted flat bread, pita, or baguette slices (for serving)
Instructions
- Preheat oven to 350°F (175°C).
- In an 8-inch cast iron skillet, combine the cherry tomatoes and whole peeled garlic cloves.
- Sprinkle in the chopped rosemary, thyme, red pepper flakes, salt, and black pepper. Drizzle olive oil over everything. Toss directly in the pan until everything is evenly coated.
- Place the skillet in the center of the oven and roast for 25 minutes, until the tomatoes are soft, blistered, and just starting to burst, and the garlic is tender. Start checking at the 20-minute mark.
- Remove the skillet from the oven and turn the oven off. Using a fork, lightly mash all of the roasted garlic cloves and about half of the tomatoes. Stir gently to incorporate the garlic paste and tomato juices into the oil and spices, creating a rustic sauce.
- Create four small wells in the tomato mixture. Gently place one mini burrata ball into each spot. Using a spoon, drizzle a bit of the warm tomato oil mixture over the tops of the burrata.
- Return the skillet to the still-warm (but off) oven for about 1 minute, just long enough for the burrata to warm through and become creamy in the center without melting completely.
- Finish by sprinkling freshly grated Parmesan over the top and garnish with fresh basil leaves. Serve immediately straight from the skillet with toasted flatbread, pita, or baguette slices for scooping.
Notes
Make ahead:
- Roast and mash the tomato and garlic base up to 1 day ahead. Refrigerate in an airtight container.
- When ready to serve, warm the base gently in an oven-safe skillet, then add room temperature burrata and follow Steps 6 and 7 fresh.
- Never add burrata ahead of time. Always add fresh just before serving.
How to store:
- Store leftovers (without burrata) in an airtight container in the refrigerator for up to 3 days.
- Burrata does not store well once warmed. It’s best enjoyed the day it is made.
- The roasted tomato base alone makes a wonderful pasta sauce or bruschetta topping!
How to reheat:
- Reheat the tomato base gently in an oven-safe skillet over medium-low heat until warmed through.
- Add fresh room temperature burrata to the reheated base and follow Steps 6 and 7 for best results.
- Do not microwave burrata. It will lose its texture entirely.
Freezing:
- Not recommended for the full assembled dish. Burrata does not freeze well.
- The roasted tomato and garlic base alone can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before adding fresh burrata, or use for pasta or bruschetta.
Did You Make This Recipe?
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