Slow-Roasted Vine-On Tomatoes INGREDIENTS. 16 ounces small vine-on tomatoes, such as Campari tomatoes, or cherry tomatoes. 1 tablespoon extra-virgin olive oil. 1 teaspoon kosher salt.

Slow-Roasted Vine-On Tomatoes INGREDIENTS. 16 ounces small vine-on tomatoes, such as Campari tomatoes, or cherry tomatoes. 1 tablespoon extra-virgin olive oil. 1 teaspoon kosher salt.

A cross between a classic tomato sauce and a Genovese pesto, this creamy tomato pesto makes for an easy and delicious meal when tossed with cheese tortellini.

Slow-Roasted Vine-On Tomatoes INGREDIENTS. 16 ounces small vine-on tomatoes, such as Campari tomatoes, or cherry tomatoes. 1 tablespoon extra-virgin olive oil. 1 teaspoon kosher salt.

Take advantage of ultra-flavorful, roasted end-of-summer tomatoes. ... Skirt Steak with Roasted Tomato Chimichurri and Potatoes. 1 hr 15 mins Orecchiette with Sausage and Cherry Tomatoes.

The origins of the Southern tomato pie are a mystery. Some say its roots extend to the early 19th century, and others theorize that it came about around the 1970s as a product of either magazine ...

Roasted Tomato Soup. 3 ½ pounds ripe tomatoes (any small- to medium-sized tomatoes will do) 3 tablespoons olive oil, divided. Fine salt and freshly cracked black pepper.

For the soup: Preheat the oven to broil on low. On a baking sheet, toss together the tomatoes, onion, jalapeños, garlic, olive oil, salt and black pepper. Broil for 30 minutes, tossing every 10 ...

Make Ahead: The unbaked dough can be prepared, tightly wrapped and refrigerated for up to 2 days; set on the counter to soften until pliable before rolling out.

Nancy Silverton, chef-restaurateur and cookbook author, slow-roasts tomatoes to perfection. She uses small, on-the-vine tomatoes and slow roasts the colorful orbs slathered with extra-virgin olive ...