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Preheat your oven to 350°F (175°C). In a baking dish, combine the cherry tomatoes, parsley, olive oil, and all the seasonings. Toss until everything is well coated.
Slice the tops off the garlic heads to expose the cloves, then nestle them into the tomatoes. Drizzle the top of the garlic heads with extra olive oil and a pinch of salt.
Bake for 45 minutes, until the tomatoes are soft, blistered, and beginning to burst.
Let the dish cool for a few minutes, then squeeze the roasted garlic cloves out of their skins directly into the tomatoes. Mix everything together, gently breaking up some of the tomatoes as you go.
Top with the burrata filling (stracciatella), fresh basil, parmesan, and an optional drizzle of balsamic glaze.