Ingredients

• 8 tomatoes
• 100 g shredded Jarlsberg
• 50 ml balsamic vinegar
• 4 cloves garlic, minced
• 100 ml extra virgin olive oil
• Salt and pepper
• 4 tbsp chopped fresh thyme
• 50 g roasted pine nuts
• Fresh basil leaves

Preheat oven to 350°. Cut tomatoes in half and toss to coat with balsamic vinegar, olive oil, garlic, thyme, salt and pepper. Arrange face up in a pan and bake for 15 minutes. Let cool slightly. Remove the skin from the tomatoes, sprinkle on shredded Jarlsberg and put under the broiler for 5 minutes. Garnish with roasted pine nuts and basil leaves. Serve with fresh bread as a main course, or as a starter or side for fish or meat.