Roasted Tomatoes and Burrata

by Patrick Martin
Photograph of of a plate with burrata, roasted tomatoes with Italian Salsa Verde, and toasted slices of bread on a white marble countertop

Prep time

5-10 Minutes

Cook time

20-25 Minutes

Servings

4 People

Category

Appetizer

Origin

California

When tomatoes are at their peak, they need little help (or none at all!) to be enjoyed, and all summer long I look forward to not only the many tomato-based dishes on our dinner table, but also the extra tomatoes that we bring home from the market to be shared as sweet nothings in passing, eaten with nothing but a bit of salt, at most.


Early on, however, when tomatoes first start showing up in the market, they might be perfectly acceptable but they could often still use a little sprucing up to make them really shine. This recipe is for those tomatoes (although I would forgive you if you took a perfectly good mid-summer tomato and roasted it).

Ingredients

  • 12 Oz Cherry Tomatoes (340 g)

  • 4 Large Cloves of Garlic, roughly chopped (20 g)

  • 3 Tbsp Frantoio Grove EVOO, plus more for finishing (45 g)

  • 1 tsp Fleur de Sel (3 g)

  • 1 Ball of Burrata Cheese (200–250 g)

  • 1/4 Cup Italian Salsa Verde (recipe below or store-bought) (60 g)


For Plating


Photograph of recipe ingredients laid out on a wooden cutting board on top of a white marble countertop

Quick Italian Salsa Verde Recipe

Ingredients

  • ¼ Cup Fresh Parsley, finely chopped (10 g)

  • Optional: ¼ Cup Fresh Basil, finely chopped (10 g)

  • 1 Tbsp Capers, rinsed and finely chopped (10 g)

  • 1 Small Clove Garlic, finely minced (5 g)

  • Zest of 1 Lemon

  • 2 Tbsp Frantoio Grove EVOO (30 g)

  • 1 Tbsp Lemon Juice (15 g)

  • 1 Anchovy Fillet (2.5 g)

    • Vegan: Sub ½ tsp Shiro Miso

  • Salt and Pepper to taste

Directions

  • Combine all ingredients in a small bowl and mix until well incorporated.
Photograph of Italian salsa verde in a small white bowl with a small silver spoon next to it on a marble countertop

Roasted Tomatoes and Burrata Recipe

Step 0

Preheat the Oven: Preheat oven to 400 F (200 C)

Step 1

Spread the cherry tomatoes on a small baking pan. Toss them with chopped garlic, Frantoio Grove EVOO, Fleur de Sel, and cracked Tellicherry pepper. Roast for 20–25 minutes, stirring once halfway, until the tomatoes have popped, blistered, and released their juices.

Photograph of a metal baking sheet with cooked cherry tomatoes and garlic

Step 2

Prepare the Bread (Optional): If serving with bread, drizzle slices with olive oil and toast in the oven for 5–7 minutes or until crisp and golden, or use small torn pieces for croutons.

Step 3

Assemble the Dish: Transfer the roasted tomatoes and their juices to a shallow bowl or plate. Place the burrata in the center, letting the tomatoes surround it.

Step 4

Photograph of coupe bowl with a bal of burrata placed in the center of roasted tomatoes and Italian Salsa Verde

Garnish: Spoon Italian Salsa Verde over the burrata and tomatoes. Finish with fresh basil or parsley leaves, an extra drizzle of Frantoio Grove EVOO, and a sprinkle of Fleur de Sel.

Step 5

Serve: Serve immediately with crusty bread or olive oil toast on the side. Enjoy!

Close up photo of some toasted bread slices topped with burrata, roasted tomatoes, and Italian Salsa Verde

In this recipe:

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