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 sweet 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 Maldon flake salt. Serve with homemade pesto (recipe in story highlights!) and lots of warm crusty bread.