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Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper.
Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and fleur de sel, and serve on the stem hot or warm.
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Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Tools You May Need
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