Roasted Tamata & Basil Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss tomatoes

Place the halved tomatoes cut-side up (or down, for a different texture) on the prepared sheet. Drizzle with 3 tablespoons olive oil, scatter the sliced garlic evenly over and between tomatoes, then sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Toss gently with your hands or a spoon to coat evenly.

Roast

Roast in the preheated oven for 25–35 minutes until the tomatoes are blistered at the edges and beginning to caramelize. If cut-side down, roasting time may be on the shorter end; check at 20 minutes. Remove from the oven and let cool slightly on the pan for 5–10 minutes.

Make basil dressing

While the tomatoes roast, combine 1 cup packed basil leaves, 2 tablespoons olive oil (dressing), 1 tablespoon lemon juice, 1/2 teaspoon honey (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small food processor or blender. Pulse until mostly smooth but still bright green and slightly textured, scraping down sides once. Taste and adjust salt, pepper or lemon as needed. If adding Parmesan, pulse in 2 tablespoons until incorporated.

Assemble

Transfer the roasted tomatoes (and any flavorful cooking juices and roasted garlic) to a shallow serving bowl or platter. Spoon the basil dressing over the warm tomatoes, allowing some to pool underneath. If you roasted garlic, you can mash a few cloves into the sauce or leave whole for diners to spread.

Optional finish

Top with torn burrata or fresh mozzarella if using, drizzle a little extra virgin olive oil and scatter a few extra basil leaves for garnish. Serve with toasted bread or crostini to soak up juices.

Serve warm or at room temperature. Use slices of toasted bread to scoop up tomatoes, melted cheese and basil dressing. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.