First, preheat oven to 375°F. Place tomatoes and garlic into a baking dish and coat with olive oil. Lightly season with salt and pepper. Roast until the tomatoes start to bubble and split.

1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help ...

All the best parts of bangers and mash, baked up in one tray. Juicy sausages, roasted tomatoes, sweet onion and golden ...

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Here is a simple recipe from Houston chef Anita Jaisinghani for roasting lion’s mane mushrooms with onions and a few ...

Preheat oven to 450 degrees ... tender texture.) During roasting, check that tomato mixture isn’t burning. You want vegetables to release juices, collapse, and brown slightly, but you don ...

Nothing says summer dining like Marcus Wareing’s puff pastry tart, with layers of roasted tomato sauce, garlic and tapenade. Preheat the oven to 180C/160C Fan/Gas 4. Put the puff pastry on ...

Preheat oven to 425 degrees. Toss bread crumbs, thyme, crushed red pepper, 2 tablespoons of Pecorino Romano, and 2 tablespoons of oil in a bowl. Place the cherry tomatoes in a single layer on a ...