Facts: Summer food is my favorite food, and tomato season is the most wonderful time of the year. At the peak of their season, tomatoes are crazy flavorful when simply enjoyed raw with a drizzle of extra virgin olive oil, flaky salt, and basil. If you enjoy tomatoes every other day of the Summer like me, you’re probably looking for ways to switch it up, and that’s where slow-roasting comes in. Slow-roasting tomatoes will be your new favorite party trick. It’s a simple technique that’ll bring major flavor to just about any savory dish.
In this recipe, whole cherry tomatoes are roasted with smashed garlic cloves and olive oil until caramelized, which concentrates their flavor. Once roasted, you’ll spoon the tomato and garlic mixture (and the leftover tomato-y, garlicky oil) over fresh burrata, and top with fresh herbs. Enjoy with crusty or grilled bread, and serve with a bottle of your favorite wine. Check out the Riffs section underneath the recipe for ways to spin this dish all season long.
Slow Roasted Tomatoes with Burrata + Crusty Bread
- 2 pints cherry tomatoes
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, peeled and smashed
- kosher salt
- freshly cracked black pepper
- 8 ounces burrata or fresh mozzarella
- crushed red chili flakes
- flaky finishing salt
- Fresh oregano, marjoram, or basil chopped
- Optional: crusty or gilled bread
- Preheat the oven to 350* F.
- On a rimmed a baking sheet, toss whole tomatoes with olive oil, smashed garlic cloves, kosher salt, and freshly cracked black pepper.
- Arrange tomatoes in a single layer on baking sheet and roast for 40-45 minutes, or until the tomatoes are soft and slightly caramelized on the outside.
- Let cool slightly, and arrange roasted tomato mixture (including any oil from the pan) on serving platter with torn burrata or mozzarella. Top with crushed red chili flakes, flaky salt, and chopped fresh herbs. Enjoy with crusty toasted or grilled bread.
A FEW NOTES ON RIFFS:
- The Tomatoes: Cherry tomatoes, grape, or plum tomatoes all work. If you have Summer tomatoes like Early Girls or other similar-sized tomatoes, slice them in half or quarter them, and roast until caramelized and soft.
- The Garlic: Leave it out if you don’t have it on hand. Sliced shallots are a great sub here as well.
- The Spices + Seasonings: Kosher salt and cracked black pepper go a long way when roasting the tomatoes, but switch up the spices if you’re feeling it. Fennel, mustard seeds, harissa, or preserved lemons would all add a unique punch of flavor.
- The Burrata: Sub in torn fresh mozzarella if needed, or break up a bunch of ricotta salata as a swap instead.
- The Herbs: Use the freshest, best-tasting herbs you can find here. My dad grows the most flavorful oregano I have ever tried in our family garden so I usually use that or basil. Chives, marjoram, or parsley would also be fab.
- The Additions: Have some other Summer produce on hand? Add raw or grilled corn kernels to this dish before serving.
SWAPS FOR YOUR DIETARY NEEDS + PREFERENCES:
- Make it dairy-free and vegan: Omit the cheese entirely and enjoy roasted tomatoes with crusty or grilled bread.