Tuscan Sun-Roasted Tomatoes with Tuna and Pesto

YIELD: 64 SERVINGS

64 large Roma tomatoes, halved lengthwise, seeds and juice removed
¾ cup extra-virgin olive oil
2½ Tbsps. minced fresh garlic
2½ Tbsps. kosher salt
1½ Tbsps. finely chopped fresh thyme
Coarse ground pepper, as needed
Nonstick cooking spray, as needed
1 (43-oz.) pouch premium white, premium light, yellowfin light or premium albacore tuna in spring water
5⅓ cups Mini mozzarella balls (not marinated), halved (or soft goat cheese)
¾ cup prepared pesto
¾ cup toasted pine nuts

1. In a large bowl, gently toss tomato halves with oil, garlic, salt, thyme and pepper. Arrange tomato halves, cut side up, on sprayed baking sheet. Roast tomatoes at 450°F until somewhat charred and tender, about 20 minutes. Cool completely on baking sheet.

2. Evenly fill roasted tomatoes with tuna, sliced mozzarella balls and about ¼ tsp. pesto. Sprinkle with toasted pine nuts. Plate 2 roasted-tomato halves per serving.

Recipe and photo: Chicken of the Sea