Roasted Tomato Salad in 25 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the cherry tomatoes, smashed garlic, olive oil, salt, and pepper. Spread them in a single layer; they should not be touching. Roast for 15–20 minutes until the skins are blistered and some tomatoes have burst, releasing a thick, syrupy juice.
2. While the tomatoes are roasting, whisk the balsamic glaze and lemon juice in a small bowl.
3. As soon as the tomatoes come out of the oven, use a spatula to scrape all the roasting juices from the pan and whisk them directly into the balsamic mixture to create the Roasted Tomato Salad Dressing.
4. Place the burrata or crumbled feta in the center of a serving platter. Spoon the hot tomatoes and their juices over and around the cheese.
5. Drizzle the remaining balsamic emulsion over the top and garnish with torn basil leaves.