Roast in a single layer, flesh-side up if you've sliced them, until the skins split and start to brown. Then there's a ...

Combining roasted tomatoes in balsamic vinegar, tomato juice and cherry tomatoes with white wine to form a tri of tomatoes. Take a bowl full of sliced tomatoes. Add extra virgin oil, a pinch of sea ...

You start with a pound of small plum tomatoes, sliced in half lengthwise ... From there, the magic happens slowly, roast the tomatoes in a 150C oven for two hours. Before putting them in, sprinkle ...

Leave room between the slices to prevent over-crowding. Drizzle with 2 T olive oil, and sprinkle with salt, pepper and garlic ...

Add the roasted tomatoes and cook for 10–12 minutes ... even layer of tomato sauce. Arrange the raw sliced tomatoes on top. Garnish with the garlic slices, a sprinkle of fresh thyme leaves ...

To make the meal more substantial, add a salad of mixed greens and a few slices of toasted ciabatta ... If you want to prepare this dish in advance, roast the tomatoes and garlic, and blend ...

Roast in the oven until caramelized ... on one side of each piece of bread. Top with one slice of cheese, then some ham. Add desired amount of tomato on top of the ham, then add another piece ...

To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves.

and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant slices on an oiled baking sheet, and brush with 2 ...