Roasted Tomato Pesto

Ingredients

• 1 ⅔ pounds medium plum tomatoes (6 to 8), halved and seeded
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt, divided
• 3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
• 3 tablespoons pine nuts, toasted (see Tip)
• 1 ½ teaspoons fresh thyme
• 1 teaspoon red-wine vinegar
• 1 small clove garlic
• ¼ teaspoon freshly ground pepper

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