Roasted Tomatoes with Basil and Burrata

We recently had a string of nice spring-like days in Michigan. Like I could almost feel summer coming! And you know what I love most about summer? Summer nights on the deck with some Michigan tomatoes, wine, a good cheese, and fresh salad! In anticipation of Summer, I whipped up this incredibly tasty dish: Roasted Tomatoes with Basil and Burrata! We wrapped ourselves in blankets, poured some vino and enjoyed this herby, flavorful dish while on the deck. It was sooo good it almost felt like summer…until we couldn’t feel our fingers anymore and went inside to finish enjoying our evening haha.

This dish is seriously soooo good! The creaminess of the slightly melted burrata along with the freshness from the basil and the flavor from the braised and charred tomatoes is out of this world! The tomatoes braise in a skillet with some olive oil, garlic, salt, pepper, and a splash of wine before adding the burrata. The tomatoes becoming jam-like, creating this really earthy flavor, too.

It’s really important to use good-quality bread for this. It can even be a day or two old, as you place it in a grill pan to get toasty. But definitely use good bread from your favorite local bakery. Focaccia would be good with this, too! The bread featured in this post was sourdough from The CRUST – an artisan bakery near me in Fenton, Michigan. You just brush each side of the bread with olive oil and place in the grill pan for 2-4 minutes on each side until it’s nicely toasted.

Now, lets talk tomatoes. Even though it’s not summer, we still have great access to fresh hoop house or greenhouse grown tomatoes. Cherry tomatoes or heirloom tomatoes are best for this! However, if you don’t have access to fresh tomatoes you can use a can of diced or plum tomatoes. But the dish is so much better with all fresh ingredients. You will LOVE this dish – I promise! Cheers and enjoy!