Preheat your oven to 400°F (200°C). In a large bowl, combine rinsed cherry tomatoes, a generous drizzle of extra-virgin olive oil, minced garlic, thyme, kosher salt, and freshly ground black pepper. Toss well until evenly coated.

Spread the seasoned cherry tomatoes in a single layer on a parchment-lined baking sheet. Roast for 30 to 40 minutes, or until blistered and tender.

While the tomatoes roast, carefully slice open the burrata balls. Scoop out enough creamy interior to create a pocket for the pesto.

Fill each burrata pocket with the vibrant homemade pesto, ensuring enough in each bomb for a rich flavor.

Once the tomatoes are done roasting, arrange the warm tomatoes around the pesto-stuffed burrata on a serving platter. Drizzle with olive oil and sprinkle with flaky sea salt and fresh basil leaves.