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 ...

1. Set the oven at 425 degrees. Have on hand a large skillet with an oven-proof handle and a rimmed baking sheet. 2. Remove about one-third of the tomatoes from the vine and slice in half. Leave the ...

Slice your mushrooms into quite thick slices. Place in a bowl with the salt and pepper and 1/4 cup of the olive oil, the smashed garlic clove and the lemon juice. Gently mix together. Carefully remove ...