|Small tomatoes||2000 g|
|Olive oil||150 ml|
|Whole, pitted black olives||300 g|
|Sun-dried tomatoes||150 g|
|Olive oil||100 ml|
|Potato wedges||1000 g|
Finely chop the sun-dried tomatoes, garlic, basil, and olives, mix with olive oil and season with salt to create a chunky pesto. Leaving the stems on, season the tomatoes with salt, drizzle with olive oil and place in an oven preheated to 170°C for approximately 3-5 minutes. After roasting, toss the tomatoes with the pesto.
Place the potato wedges on a pan, drizzle with oil, and roast in a preheated oven. Garnish the tomatoes with fresh chervil.
A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.