Roasted Tomatoes With Burrata & Balsamic Reduction Recipe

I just made roasted tomatoes piled with creamy burrata and a sticky balsamic drizzle that will have you reaching for a baguette and a glass of wine before you even finish reading.

I am obsessed with roasted tomatoes topped with creamy burrata and torn basil. I love the way sweet burst tomatoes meet that milky, soft cheese and then everything gets messy and brilliant.

I crave the contrast of hot tomatoes spilling juices against cool, pillowy burrata. It’s a dish that makes me stop scrolling and actually talk to people around the table.

But mostly I love how effortlessly it looks like you tried hard and didn’t. A glass of something bright, crusty bread, and I’m done for the night.

Pure, unapologetic summer on a plate. And zero regrets about seconds anymore.

Ingredients

• Cherry tomatoes: juicy pop, bright acidity, makes the whole thing sing.
• Extra virgin olive oil: silky coating, adds warmth and a little richness.
• Garlic: savory punch, it’s small but it really wakes things up.
• Kosher salt: brings out sweetness, you’ll notice everything tastes cleaner.
• Black pepper: subtle bite, keeps the dish from feeling too sweet.
• Balsamic vinegar: tangy-sweet base for a sticky reduction, classy and bold.
• Honey or brown sugar: tames acidity, adds caramel notes and glossy finish.
• Burrata: creamy center, it’s like butter with personality and instant comfort.
• Fresh basil: herbaceous lift, bright green flavor and pretty color.
• Baguette slices: crunchy vehicle for scooping, makes it shareable and fun.
• Red pepper flakes: optional heat, adds a cheeky sting if you want.

Ingredient Quantities

• 1 1/2 lb cherry or grape tomatoes (about 4 cups), halved if large
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 3/4 tsp kosher salt, plus extra for finishing
• 1/2 tsp freshly ground black pepper
• 1/2 cup good quality balsamic vinegar (for reduction)
• 1 tbsp honey or brown sugar (to sweeten the reduction)
• 8 oz burrata (about 2 small balls)
• 1/2 cup fresh basil leaves, torn
• 1 small baguette, sliced for serving
• 1/8 to 1/4 tsp red pepper flakes, optional for a little heat

How to Make this

1. Preheat oven to 425°F and line a rimmed baking sheet with foil or parchment for easy cleanup.

2. Toss the tomatoes with 2 tbsp olive oil, minced garlic, 3/4 tsp kosher salt, 1/2 tsp black pepper and if you want a little heat sprinkle 1/8 to 1/4 tsp red pepper flakes. Spread them cut side up if halved so they roast, not steam.

3. Roast tomatoes for 18 to 25 minutes until they blister and collapse a bit and the juices are jammy. Bigger tomatoes need closer to 25, small ones less.

4. While the tomatoes roast, make the balsamic reduction: bring 1/2 cup good balsamic vinegar and 1 tbsp honey or brown sugar to a gentle boil in a small saucepan, then lower heat and simmer until it coats the back of a spoon, about 8 to 12 minutes. Watch it so it doesn’t burn. It will thicken more as it cools.

5. Taste and adjust the reduction sweetness if needed, then let it cool slightly so it isn’t too runny when you drizzle.

6. Warm the baguette slices in the oven 4 to 6 minutes on a separate tray or toast them in a skillet until golden, brush with a little olive oil if you like.

7. Arrange roasted tomatoes on a serving platter or straight on the baking sheet, tear open the burrata and plop the creamy center and curds over the warm tomatoes so it melts a bit.

8. Spoon or drizzle the balsamic reduction over the tomatoes and burrata. Sprinkle the torn fresh basil leaves over everything and finish with a pinch more kosher salt and a crack of black pepper.

9. Serve right away with the toasted baguette so everyone can scoop up tomatoes and oozy burrata. If you made extra reduction store it in the fridge for weeks and gently warm before using.

10. Tip: roast the tomatoes a day ahead and reheat briefly before serving, burrata should be added last minute for best creamy texture.

Equipment Needed

1. Rimmed baking sheet (for the tomatoes and to catch juices)
2. Foil or parchment paper (for easy cleanup)
3. Small saucepan (to make the balsamic reduction)
4. Mixing bowl or large bowl (to toss tomatoes with oil and seasonings)
5. Chef knife and cutting board (to halve tomatoes and slice baguette)
6. Measuring spoons and 1/2 cup measure (for oil, vinegar, honey and spices)
7. Skillet or second baking tray (to warm or toast the baguette)
8. Wooden spoon or heatproof spatula (to stir the reduction and spoon tomatoes)
9. Oven mitts and a serving platter or baking sheet to serve on

FAQ

Roasted Tomatoes With Burrata & Balsamic Reduction Recipe Substitutions and Variations

• Tomatoes (1 1/2 lb cherry or grape) — Substitute: 1 1/2 lb small Roma or plum tomatoes, halved; or 3 cups chopped heirloom tomatoes for more color and texture.
• Balsamic vinegar (1/2 cup for reduction) — Substitute: 1/2 cup red wine vinegar mixed with 2 tbsp honey or maple syrup, or 1/2 cup aged balsamic glaze straight from the bottle if you want to skip reducing.
• Burrata (8 oz) — Substitute: fresh mozzarella balls (bocconcini) for a milder, firmer option, or ricotta dolloped on top for a lighter, spreadable texture.
• Baguette (sliced for serving) — Substitute: crusty ciabatta, sourdough slices, or toasted pita chips if you want something crunchier or gluten free bread if needed.

Pro Tips

1. Roast on a hot sheet and watch the edges not the clock. Oven temps vary, so start checking at 15 minutes and pull them when the skins are blistered and the juices look syrupy. If theyre still plump, give them a few more minutes.

2. Salt in two stages. Season before roasting for depth, then finish with a light flake of salt right before serving to lift the flavors and give that little crunchy contrast.

3. Cool the balsamic just enough to thicken but not harden. Let it sit off heat for a couple minutes so it clings to the tomatoes and burrata instead of running off the plate. If it gets too thick, stir in a teaspoon of warm water.

4. Keep the burrata cold until the last second. Letting it warm more than a minute or two will make it runny and lose texture. Tear it over warm tomatoes so it softens slightly, but dont let it fully melt.