Roasted Tomatoes with Burrata and Balsamic Glaze

These roasted tomatoes make an effortless, showstopping summer appetizer. Juicy roasted grape tomatoes are paired with creamy burrata, finished with a sweet-tangy balsamic reduction and bright basil. Serve with a sliced baguette and a chilled glass of wine for a relaxed patio-ready starter.

You’ll Love This

• Fresh, vivid flavor. Roasting concentrates the natural sweetness of grape tomatoes and pulls out the best from garlic and dried herbs. The warm tomatoes contrast beautifully with cool, silky burrata, while a drizzle of balsamic reduction and torn basil leaves bring a classic balance of sweet, tangy, and herbal notes.
• Simple and fast prep. This recipe requires only a few minutes of hands-on time: wash the tomatoes, slice the garlic, toss everything together, and let the oven do the work. It’s a perfect make-ahead appetizer for casual gatherings or dinner parties.
• Perfect for summer entertaining. Ripe tomatoes and fresh basil are seasonal highlights. The dish is filling enough to share and pairs wonderfully with crusty bread, charcuterie, or a light salad.

Instructions

A helpful tip: don’t open the burrata until you’re ready to assemble. It’s tempting to sample the creamy center, and you’ll want it to arrive on the platter intact and luscious.

Place grape tomatoes in a small baking dish.

Add thinly sliced garlic, dried oregano, and olive oil. Sprinkle with kosher salt and toss to coat evenly.

Roast in a 400°F oven for about 30 minutes, until the tomatoes are soft and slightly blistered.

Remove from the oven and transfer to a serving platter. Top with whole burrata or torn pieces of burrata and tuck a few sprigs of fresh basil around the cheese.

Finish by drizzling a generous spoonful of balsamic reduction over the burrata and tomatoes. Serve immediately with sliced French baguette for scooping.

Tips

• Serve warm or at room temperature. Both work well and the dish develops even more depth of flavor as it sits at room temp, which makes it ideal for parties where you want to set the appetizer out and relax.
• Make the balsamic reduction. A quick simmer of balsamic vinegar concentrates sweetness and acidity, adding a bold finishing note. It takes just 12–15 minutes to reduce and will coat the back of a spoon when ready.
• Save leftovers. Roasted tomatoes keep in the refrigerator for up to a week and are fantastic tossed with pasta, spooned over crostini for lunch, or folded into sauces to boost flavor.
• Don’t waste the juices. The mixture of olive oil, tomato juices, herbs, and a touch of reduction at the bottom of the dish is perfect for dipping bread—save every drop.

Can I use cherry tomatoes instead of grape tomatoes?

Yes. Cherry tomatoes are an excellent substitute. If you use larger cherry or small Roma tomatoes, consider halving them so they’re easy to spoon onto bread or serve alongside the burrata.

Do you have to peel grape or cherry tomatoes?

No. Tomato skins soften when roasted and can blister or split, which only adds texture and flavor. Leave the skins on for the best result.

Can I use canned tomatoes?

Fresh tomatoes are recommended for this recipe. The natural texture and bright flavor of ripe grape or cherry tomatoes make the dish sing in a way canned tomatoes won’t replicate.

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