1poundcherry tomatoes on the vine, in several clusters
1tablespoonextra-virgin olive oil, plus more to garnish
12turnsfreshly-cracked black pepper
generous pinchflaky sea salt, such as fleur de sel or Maldon
1tablespoonaged balsamic vinegar, optional
Preheat oven to 425°F and line a rimmed baking sheet with parchment.
Place the clusters of tomatoes on the baking sheet. Drizzle with olive oil.
Roast on the center rack of the oven for 30 minutes, until the tomatoes are nicely roasted and a tomato easily pulls off of the vine. If it does not come off right away, put the tomatoes back in the oven for an additional five to 10 minutes.
Using a flat spatula to transfer the tomatoes to a serving platter, arrange the tomatoes, and surround them with large pieces of burrata. Drizzle all over with olive oil, aged balsamic, and garnish to taste with flaky sea salt and fresh pepper. Serve warm or at room temperature.
A recipe from Unpeeled. Copyright 2020. All rights reserved.