As summer wanes, I find myself craving dishes that capture the lingering warmth and vibrant colors of late August. This sandwich blends the creamy luxury of burrata with the sweet, caramelized cherry tomato confit—an ode to lazy afternoons in the garden. The aroma of basil and garlic, mingling with the tangy sweetness of slow-roasted tomatoes, feels like a gentle farewell to summer’s peak.
What makes this setup refreshingly different is how the confit transforms simple cherry tomatoes into a burst of concentrated flavor—think of it as summer’s essence bottled up on a bun. Layered with fresh mozzarella and basil, each bite balances richness and brightness, like a mini celebration of the season’s final days. It’s imperfectly elegant, easy to make, and full of nostalgia.
WHY I LOVE THIS RECIPE?
- I love the way the cherry tomato confit smells as it roasts—note of sweetness with a hint of garlic and thyme. It’s like capturing a late-summer sunset in a jar.
- It’s chaotic how perfectly the silken burrata counters the firm, roasted tomatoes. That contrast feels like little surprises in each bite.
- This dish reminds me of childhood summers—mother’s garden, warm sun, and the smell of basil wafting through the kitchen.
- The simplicity, yet depth of flavor, gives me a fleeting moment of pride—I made this, and it tastes like summer in every bite.
As autumn approaches, it’s comforting to hold onto these last flecks of summer flavors. This sandwich offers a quick yet meaningful way to savor the season’s bounty without fuss. It’s a reminder that some of the best dishes are born from humble ingredients and a little kitchen chaos.
Sometimes, it’s about slowing down and appreciating the small things—like the perfect bite of burrata melting into a cherry tomato confit on crusty bread. This simple meal invites you to pause, breathe in those lingering scents, and enjoy what’s left of the summer glow.
Cherry Tomato Confit with Burrata Sandwich
Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). In a mixing bowl, combine cherry tomatoes, minced garlic, thyme leaves, and olive oil. Toss gently to coat all the tomatoes evenly.
- Spread the tomato mixture in a single layer on a baking sheet. Roast in the oven for about 40-45 minutes, until the tomatoes are soft, slightly caramelized, and fragrant.
- While the tomatoes roast, slice the bread and toast until golden brown and crisp. This will create a sturdy base for the sandwich.
- Once the tomatoes are done, remove them from the oven and allow them to cool slightly, so the juices don’t make the bread soggy. Gently mash some of the tomatoes to release their juices and concentrate their flavor.
- Spread the roasted cherry tomatoes and their juices generously over the toasted bread slices. This creates a flavorful, juicy topping.
- Top the tomato layer with torn pieces of burrata cheese, allowing the creamy interior to soften and mingle with the tomatoes.
- Garnish the sandwich with freshly chopped basil leaves for a burst of herbal aroma and color.
- Close the sandwich with the other slice of bread or serve open-faced for a more casual presentation. Enjoy immediately while the flavors are fresh and vibrant.
Notes
This sandwich isn’t just a recipe; it’s an homage to late summer’s fleeting beauty. Each component brings a piece of summer’s landscape—bright, warm, and a little chaotic—into your everyday meal. It’s perfect for those last evenings where the sun still feels like it’s holding on a little longer.
Enjoying this reminded me why I love cooking—transforming everyday ingredients into something memorable. Sometimes, simple is more than enough, and in this case, it’s everything you need to close out a season gracefully.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
