1.   As I tossed the penne with the roasted tomatoes, I resisted the temptation to add extra cheese.

2.   Add roasted tomatoes and onions, and saute until liquid is reduced and texture is pulpy, about five minutes.

3.   Add roasted tomatoes and herbs.

4.   But anyone who tries roasted green tomatoes may have a hard time going back to the pan-fried kind.

5.   Check seasoning, garnish with garlic croutons or roasted tomatoes and serve.

6.   Dried, it has a round penetrating scent, like the pulp of roasted tomatoes with hints of clay and eucalyptus.

7.   For this dish, make the roasted tomato tapenade up to a couple days in advance.

8.   He gives basic recipes for the mushrooms, roasted tomatoes and braised artichokes, and then uses them to build other dishes.

9.   He will make two special tamales, including one with strips of poblanos and jalapenos that is sauteed with onions and roasted tomatoes.

10.   His seared walleye sandwich, on toasted rough-hewn sourdough bread, is dressed with arugula, roasted tomato and a lemon and herb aioli.