Tomato Garlic Confit Burrata

Tomato garlic confit with burrata is my go-to centerpiece for late summer gatherings when tomatoes are bursting with flavor and I want something showstopping but effortless. Every component shines bright, from sweet blistered cherry tomatoes to the creamy decadence of burrata, all swimming in garlicky olive oil. This is one of those relaxed yet memorable dishes that guests will savor and remember long after the plates are cleared.

I first made this confit for a dinner with friends during a harvest season. It instantly became a tradition—now I look forward to roasting tomatoes just for this recipe each year.

Ingredients

• Cherry tomatoes: Choose both red and yellow if you can for a pop of color and a sweeter flavor balance. Seek tomatoes that are firm, glossy, and unblemished.
• Whole head of garlic: Use fresh, plump cloves for optimal sweetness and depth.
• Extra virgin olive oil: A generous pour ensures a silky base and robust richness. Choose high-quality cold-pressed oil for the best flavor.
• Sea salt: Helps draw moisture and intensify the natural flavors of both tomatoes and garlic.
• Black pepper: Freshly cracked for subtle heat and aroma.
• Fresh thyme leaves: Introduces savory herbal notes and pairs perfectly with sweet tomatoes.
• Balsamic vinegar: Optional, but it lends a complex acidity in the final minutes of roasting.
• Burrata cheese: Soft, creamy center is the ultimate contrast for warm confit. Aim for burrata that feels soft and slightly springy when squeezed.
• Fresh basil leaves: Bright, aromatic finishing touch. Adds freshness after roasting.
• Crusty bread: Essential for scooping up all the delicious juices. Opt for a sturdy rustic loaf with a firm crust.

Step-by-Step Instructions

Prep the Oven:

Set your oven to 300 degrees Fahrenheit or 150 degrees Celsius, making sure the rack is in the center to ensure even roasting.

Prepare Tomatoes and Garlic:

Rinse the cherry tomatoes gently under cool water, then pat dry thoroughly to avoid added steam in roasting. Separate the garlic cloves from a whole head and peel each one. In a large mixing bowl, add the tomatoes and peeled garlic. Drizzle with the full cup of olive oil, then sprinkle with sea salt, black pepper, and fresh thyme leaves. Toss everything together to make sure each tomato and clove is coated and glistening.

Arrange in Baking Dish:

Choose a shallow oven-safe baking dish that lets the tomatoes spread in a single layer. Pour the tomato garlic mixture into the dish, scraping any leftover oil and herbs from the bowl. Spread everything evenly so the heat will reach each piece.

Roast the Tomatoes and Garlic:

Slide the dish onto the middle oven rack. Roast for about one and a half to two hours, stirring gently about every half hour so the tomatoes confit evenly. When finished, the tomatoes will be soft and wrinkled, the garlic will turn golden and sweet, and the oil will be fragrant.

Balsamic Infusion:

In the last fifteen minutes, consider drizzling the mixture with a tablespoon of balsamic vinegar. This adds an extra layer of complexity without overpowering the natural tomato sweetness.

Cool Slightly:

Once finished, remove the confit from the oven and let it sit for ten to fifteen minutes until it is warm but not piping hot. The flavors will deepen as the oil melds with the juices.

Prepare to Serve:

Spoon the confit mixture onto a serving platter or into a shallow bowl. Tear the burrata by hand into large creamy pieces, then nestle them among the roasted tomatoes and garlic.

Garnish and Serve:

Scatter generous torn basil leaves over the confit and burrata for color and brightness. Bring crusty bread to the table and enjoy scooping up every bit.

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My favorite part of this dish is the garlic, which becomes so mellow and sweet during roasting that even the garlic-shy will be fighting for the last clove. One summer, my kids helped squeeze out the caramelized cloves onto bread and we laughed until our sides hurt.

How To Store and Make Ahead

Once cooled, store leftover tomato garlic confit without burrata or basil in a tightly sealed jar in the refrigerator. It keeps well for up to one week. If you plan to serve at a later date, gently reheat just until warm, then top with fresh burrata and basil before bringing to the table.

Best Ingredient Swaps

If cherry tomatoes are out of season, try grape tomatoes or good-quality Roma tomatoes cut into thick slices. No fresh thyme on hand? Go for rosemary or marjoram. Mozzarella balls are an easy stand-in for burrata if you cannot find it at your market, though nothing rivals the rich creamy center of true burrata.

Perfect Ways To Serve

This confit sings atop crostini as a dinner party starter. Pile it over freshly cooked pasta with extra basil for a main course or spoon alongside grilled fish or chicken. Whenever I serve it at brunch with eggs, it disappears in record time.

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This dish effortlessly transforms simple ingredients into a Mediterranean feast you will treasure every time you make it.

Frequently Asked Questions

→ How do I know when the tomatoes are ready?

The tomatoes should be blistered, very soft, and starting to burst. The garlic will be tender and golden.

→ Can I use different tomatoes?

Yes, any small tomatoes like grape or plum work well. Mixing colors adds visual appeal.

→ Is it possible to prepare this ahead?

Absolutely. You can roast the tomato garlic mixture ahead of time and assemble with burrata just before serving.

→ What bread pairs best for serving?

Crusty artisanal breads such as ciabatta or sourdough soak up the savory oil and complement the flavors.

→ Does the balsamic vinegar make a big difference?

Balsamic adds depth and sweetness, enhancing the roasted tomato and garlic flavors. It's optional, but recommended.