Roasted Tomatoes

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  • Yield: 4 to 5 servings
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12 vine-ripe tomatoes, halved or quartered depending on their size, seeds removed

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until tender.

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