Roasted Tomatoes with Burrata | Royal Recipe

Name: Roasted Tomatoes with Burrata | Royal Recipe
Total time: 40 min
Ingredients: Extra virgin olive oil, 1/4 cup: Use a fruity, medium-intensity oil—Castelvetrano or a good California extra virgin will deepen the roasted flavor without overpowering the tomatoes.; Garlic, 4 cloves, sliced: Fresh garlic slices roast gently and infuse the oil; avoid pre-minced jar garlic here because it browns differently and won’t give the same sweetness.; Fresh thyme, 3 sprigs: Thyme brings subtle herbaceous notes; rosemary can work, but thyme complements the pesto better.; Crushed red pepper flakes, pinch: Adds a gentle heat—adjust to taste or leave out for milder palates.; Kosher salt and freshly ground black pepper, to taste: Salt draws out juices; kosher salt works best for even seasoning.; Burrata, 8 oz (one ball): Serve at room temperature for the creamiest texture; look for burrata from small dairies or reputable brands for a softer center.; Basil pesto, 2 to 3 tablespoons: Homemade or a quality jarred pesto (such as Sacla or Barilla) adds bright herbal lift; adjust amount to preference.; Garnish: Fresh basil leaves and extra crushed red pepper flakes for finishing.; To serve: Toasted bread, pasta, spaghetti squash, or grilled chicken—choose one based on the meal occasion.

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Juicy oven-roasted cherry tomatoes drizzled with olive oil and garlic, finished with creamy burrata and bright basil pesto—perfect on toast, pasta, or spaghetti

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Ingredients

Extra virgin olive oil, 1/4 cup: Use a fruity, medium-intensity oil—Castelvetrano or a good California extra virgin will deepen the roasted flavor without overpowering the tomatoes.
Garlic, 4 cloves, sliced: Fresh garlic slices roast gently and infuse the oil; avoid pre-minced jar garlic here because it browns differently and won’t give the same sweetness.
Fresh thyme, 3 sprigs: Thyme brings subtle herbaceous notes; rosemary can work, but thyme complements the pesto better.
Crushed red pepper flakes, pinch: Adds a gentle heat—adjust to taste or leave out for milder palates.
Kosher salt and freshly ground black pepper, to taste: Salt draws out juices; kosher salt works best for even seasoning.
Burrata, 8 oz (one ball): Serve at room temperature for the creamiest texture; look for burrata from small dairies or reputable brands for a softer center.
Basil pesto, 2 to 3 tablespoons: Homemade or a quality jarred pesto (such as Sacla or Barilla) adds bright herbal lift; adjust amount to preference.
Garnish: Fresh basil leaves and extra crushed red pepper flakes for finishing.
To serve: Toasted bread, pasta, spaghetti squash, or grilled chicken—choose one based on the meal occasion.