Preheat the oven to 180°C-350°F.

Clean and cut in half the tomatoes. Display them on an oven sheet (with parchment paper) and sprinkle them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 tablespoon of sugar. Bake for 30-40 minutes until you see the first crusts forming.

Meanwhile, blend the burrata with 3 tablespoons of olive oil and a teaspoon of salt until you get a smooth cream.

Slice the bread by 1.5 inches (4 cm).

When the oven-roasted tomatoes are done, toast the bread slices until crispy and lightly brown (about 4 minutes).

Finally, spread the burrata cream over the bread slices, and add a spoonful of oven-roasted tomatoes and a tablespoon of the cooking juices.