{"id":7777,"date":"2025-07-25T19:09:33","date_gmt":"2025-07-25T19:09:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7777"},"modified":"2025-07-25T19:09:37","modified_gmt":"2025-07-25T19:09:37","slug":"roasted-diced-tomatoes-garlic-confit-and-burrata-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-diced-tomatoes-garlic-confit-and-burrata-video\/","title":{"rendered":"Roasted Diced Tomatoes, Garlic Confit, and Burrata [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Diced Tomatoes, Garlic Confit, and Burrata [Video]<\/span><\/h2>\n
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This\u00a0Roasted Diced Tomatoes, Garlic Confit, and Burrata Appetizer\u00a0is packed with vibrant flavors, perfect for sharing. Featuring diced tomatoes, the creamy burrata\u00a0and tangy roasted tomatoes\u00a0pair wonderfully with crunchy garlic crostini\u00a0for an irresistible dipping experience.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Vesela – feedfeed<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Garlic Confit:<\/span><\/h4>
  • 2<\/span> garlic bulbs<\/span><\/li>
  • \u00bd<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1<\/span> teaspoon<\/span> kosher salt<\/span> divided<\/span><\/li>
  • 3<\/span> sprigs<\/span> fresh thyme<\/span><\/li><\/ul><\/div>

    <\/span>For the Roasted Tomatoes:<\/span><\/h4>
    • 1<\/span> (28oz) can<\/span> diced tomatoes<\/span><\/li>
    • 2<\/span> (4oz) balls<\/span> burrata<\/span><\/li>
    • freshly ground black pepper<\/span> to taste<\/span><\/li>
    • basil leaves<\/span> chiffonade, for garnish<\/span><\/li>
    • crostini<\/span> rubbed with garlic, for serving<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 350\u00b0F.<\/div><\/li>
      • Peel all the garlic cloves and add them to a small pot or ramekin with olive oil, \u00bd teaspoon of salt, and thyme sprigs. Cover and roast for about 50 minutes until the garlic is soft and fragrant. Remove from oven and set aside.<\/span><\/div><\/li>
      • Increase the oven temperature to 450\u00b0F.<\/div><\/li>
      • Lightly drain the Tuttorosso Diced Tomatoes and transfer them to a skillet. Pour half of the garlic confit (including some of the garlic oil) over the tomatoes, reserving the rest of the garlic oil for future recipes. Season with \u00bd teaspoon salt and pepper to taste. Roast for 15-20 minutes until the tomatoes are nicely caramelized.<\/span><\/div><\/li>
      • Once roasted, top the tomatoes with fresh burrata, black pepper and basil chiffonade. Serve with garlic-rubbed crostini and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
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