It’s tomato season, and I am all about tomato dishes right now.
I’ve been seeing gorgeous tomatoes on the vine lately at the grocery store, so I finally picked some up.
Tomatoes are seriously one of the most photogenic fruits out there. Their red color is just absolute perfection.
I decided to roast them with olive oil and salt until they were slightly blistered.
They paired beautifully with burrata (what doesn’t go well with burrata?) and some crusty bread. I brushed the bread with olive oil and popped it in the broiler for a few minutes. You could also grill the bread!
I topped it with extra virgin olive oil, balsamic glaze, and tons of fresh basil from my garden.
Make sure you’re using high quality extra virgin olive oil. Check out this one from Amazon. It’s a good price and great quality.
Guys – this was seriously incredible. Roasted tomatoes and burrata is what Italian cooking is about for me – using simple, high quality, and delicious ingredients to make an amazing meal.
I was gifted some cocktails from Coast Wine House in Dublin, OH, and the Basil Bellini Spritz paired perfectly.
I really hope you make this one – it’s really, really, really good. Let me know what you think in the comments!
Roasted Tomatoes and Burrata Ingredients
- 1 package tomatoes (try to find some with the stem on!)
- 2 tbsp olive oil
- Pinch coarse salt
- 2 balls burrata (or 4 small balls burrata)
- Balsamic glaze, for serving
- Extra virgin olive oil, for serving
- Fresh basil, for serving
- Baguette, for serving
- Preheat oven to 350 degrees F
- Toss tomatoes with olive oil and salt. Bake in an oven-safe dish for 30 minutes.
- Remove tomatoes from oven and let cool for 5 minutes.
- Place burrata on top of tomatoes. Make a slit in each ball of burrata to reveal the delicious and creamy inside.
- Drizzle with balsamic glaze and extra virgin olive oil. Serve with fresh basil and a grilled baguette.