Spring is here, although some days still feel like winter! Lately, I’ve been thinking about tomatoes as I gaze out at my stark little garden. With that thought in mind, I made this bright roasted tomato caprese salad, and topped it with a nut-free arugula and basil pesto. I just tossed whole cherry tomatoes with olive oil, salt and pepper, and fresh thyme sprigs and then roasted these little gems in the oven until they burst open. It’s funny that a dish with only a few ingredients can be so terrific. Serve with lightly toasted bread slices as a flavorful appetizer, or add grilled chicken for a hearty lunch.
- 2 pints cherry tomatoes
- 2-3 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 3 sprigs fresh thyme
- 8 ounces fresh mozzarella cheese or burrata cheese
- 3 tablespoons fresh pesto Bear Pond makes a fresh nut-free pesto, or make your own
- fresh thyme sprigs for garnish
- Pinch of sea salt for garnish
- Preheat the oven to 375 degrees F. In a medium bowl, toss the whole cherry tomatoes with the olive oil, salt and pepper and place on a rimmed baking sheet in a single layer. Top the tomatoes with the thyme sprigs. Roast the tomatoes for 25-30 minutes, shaking the tray halfway through the cooking time. The tomatoes are done when they start to blister and burst open. Cut or tear the cheese into pieces and arrange the tomatoes with the cheese on a serving platter. Top with a few dollops of the pesto. Garnish with fresh thyme leaves, a sprinkle of sea salt or a drizzle of olive oil.