Slow-roasted cherry tomatoes burst with sweetness, while golden, tender garlic cloves melt into a rich olive oil confit. Spoon it all over creamy burrata, add a few torn basil leaves, and finish with flaky salt, cracked pepper, and a drizzle of that garlicky oil.

Serve with crusty sourdough or fresh focaccia to scoop every last bit. It’s the kind of dish that tastes like late afternoon sun and long conversations.

With love and warmth,

Ana

Roasted Tomatoes, Garlic Confit & Burrata

A luscious, fragrant dish combining sweet roasted tomatoes, silky garlic confit, and creamy burrata, best enjoyed with crusty bread and good company.

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Ingredients  

• ▢ 4 cups Cherry tomatoes – halved
• ▢ 2 tbsp Olive oil
• ▢ Salt and freshly ground black pepper – to taste
• ▢ 1 tsp Dried oregano or fresh thyme
• ▢ 1 Whole head of garlic – cloves separated and peeled
• ▢ 1 cup Olive oil – enough to cover garlic cloves
• ▢ 2 Burrata cheese balls – about 8 oz each, for serving
• ▢ Fresh basil leaves – for serving
• ▢ Balsamic glaze or aged balsamic vinegar – optional, for serving
• ▢ Crusty sourdough bread or toasted baguette slices – for serving

Instructions 

Make the garlic confit

• Preheat oven to 250°F (120°C).
• Place peeled garlic cloves in a small oven-safe dish or saucepan.
• Cover cloves completely with olive oil.
• Bake gently for 45–60 minutes until garlic is soft and golden but not browned. Remove from oven and let cool. Keep garlic submerged in oil.

Roast the tomatoes

• Increase oven temperature to 400°F (200°C).
• Toss cherry tomatoes with olive oil, salt, pepper, and oregano or thyme on a baking sheet.
• Roast for 20–25 minutes until soft, caramelized, and fragrant.

Assemble the dish

• Spread roasted tomatoes on a serving platter or individual plates.
• Spoon some garlic confit cloves and a drizzle of the infused oil over the tomatoes.
• Tear burrata balls and scatter on top.
• Garnish with fresh basil leaves and drizzle with balsamic glaze if desired.

Serve

• Serve immediately with warm, crusty bread for dipping into the garlic oil and creamy burrata.

Notes

Leftover confit can be stored in the fridge for up to 2 weeks.

Tip from my cottage kitchen: Check out my homemade sourdough bread recipe. It’s perfect for serving with this dish and adds that cozy, rustic touch.