Tomato-Garlic Confit with Burrata
This feels like a cozy, fall take on a caprese — all the same tomato-cheese-basil energy but served baked and warm. Instead of fresh tomatoes, everything roasts low and slow until the cherry tomatoes turn jammy, the garlic turns soft and buttery, and the olive oil becomes this rich, tomato-infused sauce that’s perfect for serving with bread. It looks fancy when you bring it out, but it’s truly one of the easiest things to make.
It all starts with cherry tomatoes and sliced garlic taking a long, cozy bath in Filippo Berio Organic Extra Virgin Olive Oil — super flavorful, really clean-tasting, and it just melts everything together in that perfect confit-y way. Once it’s out of the oven, you tear burrata over the top, finish with basil, and that’s it. No fuss, a little elevated, and honestly one of the easiest appetizers that still feels special.
Thank you Filippo Berio for sponsoring this recipe!
i used (for ~4-6 people):
- 1 pint cherry tomatoes
- 8 garlic cloves, sliced chunky
- ½ cup olive oil
- ¼ tsp salt
- ¼ tsp chili flakes
- 1 ball burrata
- handful of fresh basil
- flaky salt
baguette for serving:
- baguette, sliced
- olive oil
- garlic clove
to make:
- in a small baking dish, add the cherry tomatoes, sliced garlic, olive oil, salt, chili flakes, and a few cracks of black pepper. toss until everything is coated.
- bake at 300F for ~60–75 minutes, until the tomatoes have burst and are jammy
- while that’s happening, prep the baguette: slice it, drizzle each piece with olive oil, and toast until golden and crisp (~5 minutes at 350F). once toasted, rub each slice of bread with a cut garlic clove.
- once the tomato-garlic confit has cooled slightly, tear the burrata over the top, finish with fresh basil and flaky salt
- spoon over garlicky toasted baguette