Categories: Appetizers

Ingredients

• 2 lbs. ripe plum tomatoes
• 1/2 cup olive oil
• Salt and pepper
• 6 garlic cloves
• 6 thyme sprigs
• 8 oz. fresh mozzarella, sliced
• 2 tbsp. pesto
• 1 tbsp. olive oil

Directions

1. Cut tomatoes in half lengthwise; arrange cut-sides up on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper; scatter garlic and thyme on the pan. Bake at 300, until very soft, 2 1/2 hours. Let cool.

2. Arrange the tomatoes on a plate with mozzarella; season with salt and pepper. Whisk pesto with olive oil; drizzle over the tomatoes and mozzarella.

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