Roasted cherry tomatoes with mozzarella and pesto 🍅 While it’s sad to say goodbye to fresh summer tomatoes, here’s a consolation prize - you can get little cherry tomatoes anytime of the year. And throwing them in the oven for a bit turns them into perfectly sweet, slightly tart, jammy little bites that honestly taste better than candy.
Mix a couple pints of cherry tomatoes with a couple teaspoons of fresh thyme, 4 cloves of chopped garlic, a drizzle of olive oil, and kosher salt. Spread out on a sheet pan and roast at 400 for about 30 minutes, or until the tomatoes are slightly browned and bursting. Tear a ball of mozzarella in bite sized pieces and spoon the cooked tomatoes over top. Drizzle with a little more olive oil, a little more fresh thyme, and @maldonsalt1882 flake salt. Serve with homemade basil pesto (recipe in story highlights!) and lots of warm crusty bread. (Recipe inspired by Roasted Cherry Tomato Caprese @bonappetitmag ❤️)