• The Tomatoes:  Cherry tomatoes, grape, or plum tomatoes all work. If you have Summer tomatoes like Early Girls or other similar-sized tomatoes, slice them in half or quarter them, and roast until caramelized and soft.
• The Garlic: Leave it out if you don’t have it on hand, or sub in sliced shallots.
• The Spices + Seasonings: Kosher salt and cracked black pepper go a long way when roasting the tomatoes, but switch up the spices if you’re feeling it. Fennel, mustard seeds, harissa, or preserved lemons would all add a unique punch of flavor.
• The Burrata: Sub in torn fresh mozzarella if needed, or break up a bunch of ricotta salata as a swap instead.
• The Herbs: Use the freshest, best-tasting herbs you can find here. My dad grows the most flavorful oregano I have ever tried in our family garden so I usually use that or basil. Chives, marjoram, or parsley would also be fab.
• The Additions: Have some other Summer produce on hand?  Add raw or grilled corn kernels, or any summer stone fruit to this dish before serving.
• The Dairy-Free + Vegan Swaps: Omit the cheese entirely and enjoy roasted tomatoes with crusty or grilled bread.

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