Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.

Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

Soooo good! I was looking for a roasted tomato recipe and Ina never disappoints so I gave this try. I already eat a lot of tomatoes and use olive oil and read cooking tomatoes and using olive oil ...

Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Bake the tomatoes for 10 minutes.

Deselect All 12 stems cherry tomatoes on the vine (3 to 4 pounds) Good olive oil Kosher salt and freshly ground black pepper Julienned fresh basil leaves, for garnish (optional) Fleur de sel

Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens ...

Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper.

Preheat the oven to 275 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar ...

Deselect All 3 pints cherry and/or grape tomatoes, halved 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 12 ounces mezzi rigatoni pasta 3 cloves ...

Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper.