Cherry tomatoes transform in the oven, becoming sweeter, softer, and more intensely flavorful as their juices concentrate. Roasting brings out their natural richness while creating a light sauce from the tomatoes’ own juices, making this simple dish feel far more special than its short ingredient list might suggest.
Inspired by a memorable dish at a favorite Miami restaurant, these roasted tomatoes are finished with basil pesto, crumbled feta and toasted pine nuts for layers of flavor and texture. As the warm tomatoes mingle with the pesto, their sweetness is balanced by the salty feta, while the pine nuts add a subtle nuttiness and crunch. A touch of lemon zest brightens everything at the end, bringing the flavors into balance. Serve with toasted bread as an appetizer, spooned over greens for lunch, or alongside grilled fish or chicken for an easy summer meal.
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°F. Place the cherry tomatoes on a rimmed baking sheet. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat and spread the tomatoes into a single layer. Scatter the thyme sprigs over the tomatoes. Roast for 18 to 20 minutes, shaking the pan once halfway through cooking, until the tomatoes begin to blister, soften and burst open.
- Transfer the warm tomatoes to a serving dish. Spoon the pesto over the tomatoes and gently toss once or twice so some of the juices mingle with the sauce. Top with the feta, toasted pine nuts and lemon zest. Finish with a small pinch of flaky sea salt and serve warm or at room temperature.
