YIELD: 64 SERVINGS 64 large Roma tomatoes, halved lengthwise, seeds and juice removed¾ cup extra-virgin olive oil2½ Tbsps. minced fresh garlic2½ Tbsps. kosher salt1½ Tbsps. finely chopped fresh thymeCoarse ground pepper, as neededNonstick cooking spray, as needed1 (43-oz.) pouch premium white, premium light, yellowfin light or premium albacore tuna in spring water5⅓ cups Mini mozzarella balls (not marinated), halved (or soft goat cheese)¾ cup prepared pesto¾ cup toasted pine nuts 1. In a ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.