Slow-Roasted Garden Tomatoes with Burrata & Herbs
There’s something quietly perfect about cooking with tomatoes you’ve grown yourself — still warm from the sun, full of flavour, and utterly unlike anything from the supermarket. This recipe celebrates them simply: slow-roasted with garlic and herbs until sweet and silky, then paired with creamy burrata for a salad that feels both rustic and indulgent.
Ingredients (serves 4)
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800g homegrown tomatoes (a mix of cherry, plum, or whatever your garden offers)
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3 garlic cloves, peeled and lightly crushed
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4–5 sprigs fresh thyme or oregano
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4 tbsp good extra virgin olive oil
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Sea salt & freshly ground black pepper
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2 balls fresh burrata
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A handful of fresh basil leaves
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Crusty bread, for serving
Method
1. Preheat & Prepare
Heat your oven to 150°C (fan 130°C / gas mark 2). Slice larger tomatoes in half, leaving smaller ones whole. Arrange them in a snug single layer in a baking dish.
2. Season & Roast
Tuck in the garlic cloves and scatter over the thyme or oregano. Drizzle generously with olive oil, season with sea salt and pepper, and roast for 1 hour 15 minutes, until the tomatoes are softened, edges just beginning to caramelise, and the kitchen smells like late summer.
3. Assemble the Salad
Let the tomatoes cool slightly. Place your burrata balls onto a serving platter and gently tear them open so the creamy centre spills out. Spoon the warm, fragrant tomatoes around and over the burrata, letting some of the roasting oil mingle with the cheese.
4. Finish & Serve
Scatter with fresh basil leaves, drizzle over any remaining pan juices, and serve immediately with crusty bread to soak up every last drop.
Tip: This salad is even better enjoyed al fresco, with a glass of something chilled, and maybe a candle or two from our Geranium and Tomato range to carry that garden feeling into the evening.
Talk soon,
B x
P.S - My secret coleslaw recipe is here - I love making a batch at the start of the week. It’s perfect to keep in the fridge for quick, fuss-free midweek lunches or suppers!
