Oven Roasted Tomatoes with Pesto, Feta Crumbles and Pine Nuts

I recently had a fantastic dinner with family and friends at a popular Miami restaurant, Michael’s Genuine Food and Drink. The chef Michael Schwartz was just nominated as a semifinalist for a James Beard Award. We had a superb dinner with great food, interesting drinks and a fun vibe. We ordered a delicious side dish of wood-fired tomatoes that caught me by surprise with its simplicity. Although tomatoes are not in season in the northeast now, I attempted to re-create this dish at home. In a hot oven, I roasted whole cherry tomatoes tossed with olive oil, salt, pepper and fresh thyme sprigs, until the little gems burst open. I topped the roasted tomatoes with pesto, crumbles of feta cheese and pine nuts. You can serve the warm roasted tomatoes with lightly toasted bread slices as a flavorful appetizer or toss over mixed greens for a hearty lunch.

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Servings: 4 servings

Ingredients

• 2 pints cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 3 fresh thyme sprigs
• 2 tablespoons pesto or to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup pine nuts

Instructions

• Preheat the oven to 425 degrees F. In a medium bowl, toss the 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 15-20 minutes, shaking the tray halfway through the cooking time. The tomatoes are done when they start to blister and burst open. Garnish the tomatoes with a big dollop of pesto, feta cheese and pine nuts. Serve the tomatoes warm or at room temperature.

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