Go Back
–+ servings
jammy roasted tomato burrata with olives served in baking dish

Jammy Roasted Tomatoes with Burrata & Olives

Jammy roasted cherry tomatoes with buttery Castelvetrano olives, mellow garlic, and creamy burrata. Finished with fresh oregano and olive oil, this simple roasted tomato burrata is perfect as an easy appetizer or light lunch with crusty bread.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 2 or 4 as an appetizer
Course: Appetizer, lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 burrata ball
  • 1 ½ cups cherry tomatoes
  • ½ cup Castelvetrano olives pitted and torn or halved
  • 2 garlic cloves peeled and lightly smashed
  • 2 tbsp fresh oregano leaves divided
  • ¼ cup olive oil
  • 1 strip lemon peel
  • Pinch of salt
  • Pinch of red pepper flakes

Method
 

  1. Preheat oven to 375°F.
  2. In a small baking dish, combine cherry tomatoes, olives, smashed garlic, 1 tablespoon oregano, olive oil, lemon peel, salt, and red pepper flakes.
  3. Roast for about 40 minutes, until the tomatoes are soft, jammy, and release their juices, and the garlic is tender.
  4. Remove from the oven and let cool slightly for 5–10 minutes.
  5. Place the burrata on top and gently tear it open to spread slightly. Spoon some of the warm cooking juices over the cheese.
  6. Finish with the remaining oregano and serve immediately with toasted bread or fresh baguette.

Notes

  • Use Castelvetrano olives for the best flavor - they become soft and buttery when warm.
  •  Don’t mince the garlic - smashing prevents burning and keeps the flavor mellow.
  • Tomatoes should look glossy and saucy, not dry - that’s the “jammy” texture.
  • Add burrata only after roasting so it stays creamy and doesn’t melt away.

Tried this recipe?

Let us know how it was!