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Roasted Tomatoes and White Beans with Burrata

Roasted Tomatoes and White Beans with Burrata

By Rose HattabaughDecember 10, 2025

  • Makes
    4 servings
  • Cook Time
    45 minutes

This is a hearty, flavorful vegetarian traybake that requires only a handful of ingredients, minimal prep and zero time at the stovetop. Burrata is an orb of fresh mozzarella filled with rich, buttery cream and curds. It is highly perishable, so typically is sold in well-stocked supermarkets, Italian markets or specialty cheese shops. If not available, fresh mozzarella is a fine substitute. Drizzle generously with olive oil at the end and serve with warm, crusty bread.

Tip

Don’t forget to reserve ½ cup liquid before draining the canned beans. The liquid is added to the roasted tomatoes at the same time as the beans, providing sauciness.

Ingredients
  • 2

    pints cherry or grape tomatoes

  • 3

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans cannellini beans, ½ cup liquid reserved, rinsed and drained

  • 8

    ounces burrata or fresh mozzarella, drained

  • 1

    cup lightly packed fresh basil, chopped

Step 1

Heat the oven to 425°F with a rack in the middle position. In a 2½- to 3-quart oval or rectangular baking dish, toss the tomatoes, garlic, pepper flakes, oil, 1 teaspoon salt and ½ teaspoon black pepper. Roast until the tomatoes are softened, juicy and lightly browned, about 20 minutes, stirring once about halfway through.

Step 2

Stir in the beans and the reserved liquid. Roast until the beans on the surface are slightly crusty, another 15 to 20 minutes. Remove from the oven. Tear the burrata into chunks and scatter over the top, then sprinkle with the basil. Drizzle with additional oil.