Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Blender or food processor
• •Fine-mesh sieve (optional)
• •Ice bath setup

Instructions

1. 1

   Prepare tomatoes for roasting

   Preheat your oven to 300°F. Line a rimmed baking sheet with parchment paper. Halve the tomatoes through their equators and spread them cut-side up in a single layer. They can touch, but shouldn't overlap. Scatter the smashed garlic cloves among them. Drizzle with olive oil, then sprinkle with salt, pepper, and the sugar. The sugar isn't sweetening them. It accelerates caramelization.

   Cutting through the equator rather than stem to bottom exposes more surface area for caramelization and prevents the seeds from falling out.
2. 2

   Slow-roast until jammy

   Slide the baking sheet into the oven and roast for 75 to 90 minutes. You're looking for tomatoes that have collapsed significantly, edges darkened and slightly caramelized, centers still glistening but concentrated. The garlic should be golden and soft enough to spread. The kitchen will smell like Italian summer. Don't rush this. Low and slow transforms ordinary supermarket tomatoes into something remarkable.

3. 3

   Blanch basil for vivid color

   While tomatoes roast, bring a pot of salted water to a rolling boil. Prepare an ice bath. Plunge the basil leaves into boiling water for exactly ten seconds. They'll turn brilliant green almost instantly. Immediately transfer to the ice bath and swirl until completely cold, about thirty seconds. Drain and squeeze in a clean kitchen towel until nearly dry. This blanching step locks in chlorophyll and prevents your oil from turning army green.

   The squeeze is critical. Any residual water will make your oil cloudy and dilute the flavor.
4. 4

   Blend basil oil

   Combine the blanched, squeezed basil with the half cup of olive oil and a pinch of fine salt in a blender. Process on high for a full minute until completely smooth and vibrantly green. The color should be almost unnaturally bright. That's how you know you did it right. Strain through a fine-mesh sieve if you want pristine clarity, though I often leave it with body.

5. 5

   Temper the burrata

   Remove burrata from refrigeration at least thirty minutes before serving, preferably an hour. Cold burrata is a tragedy. The cream inside should flow freely when cut, not sluggishly. Let it sit at room temperature in its liquid, turning once halfway through. When ready, lift from the liquid and drain briefly on a clean towel.

   Burrata should feel like a water balloon when properly tempered. If it's still firm, it's still too cold.
6. 6

   Assemble the dish

   Spoon the warm roasted tomatoes onto a serving platter or individual plates, arranging them in a rough circle with the softened garlic tucked among them. Reserve any pan juices. Place the burrata in the center of the tomatoes. Using a sharp knife, make a deep cross-hatch cut into the top of each ball, then gently pull the corners apart so the creamy stracciatella interior spills out over the tomatoes.

7. 7

   Finish and serve

   Drizzle the basil oil generously over everything, letting it pool in the creamy crevices. Spoon any reserved tomato pan juices around the edges. Finish with a scattering of flaky salt and a few grinds of black pepper. If using balsamic, add just a few drops around the perimeter. Serve immediately with plenty of crusty bread for scooping. This dish waits for no one.

Chef Tips

• •Burrata is best consumed within 48 hours of production. Seek out a cheese shop that receives regular shipments from quality producers, or find a domestic creamery making it fresh. The supermarket stuff packed in water often tastes like wet cotton.
• •If burrata proves impossible to source, substitute fresh mozzarella and drizzle with heavy cream. It's not the same, but it's honest and delicious in its own right.
• •The basil oil yields about half a cup. Store leftovers refrigerated in a jar for up to five days. It transforms pasta, grilled fish, and simple vegetable soups.
• •For larger gatherings, scale tomatoes and oil proportionally: one pint of tomatoes and one ball of burrata serves two to three as a substantial appetizer, or four as part of a larger spread.
• •A drizzle of aged balsamic adds complexity, but choose wisely. Thick, syrupy condimento-grade balsamic complements; thin grocery store balsamic drowns.

Advance Preparation

• •Roasted tomatoes can be made up to three days ahead and refrigerated. Bring to room temperature or rewarm gently in a 300°F oven before serving.
• •Basil oil holds refrigerated for five days, though the color is most vivid on day one. Bring to room temperature before using.
• •Burrata cannot be prepared ahead. Remove from refrigeration one hour before serving, no earlier.
• •Complete assembly must happen immediately before serving. The moment you cut the burrata, the clock starts.

Frequently Asked Questions

Nutrition Information

1 serving (about 228g)