Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.

Preheat oven to 300°F. Toss cherry tomatoes, garlic, and thyme with 3 tbsp olive oil on a parchment-lined baking sheet. Season with salt and pepper.

Roast 45–55 minutes until tomatoes are collapsed, jammy, and slightly caramelized.

Toast or grill sourdough slices until golden and crisp. Drizzle with remaining olive oil.

Tear burrata over each slice. Spoon roasted tomatoes and their juices on top.

Finish with fresh basil, flaky salt, and a crack of black pepper. Serve immediately.