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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 them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2.
Roasted Tomato Soup. 3 ½ pounds ripe tomatoes (any small- to medium-sized tomatoes will do) 3 tablespoons olive oil, divided. Fine salt and freshly cracked black pepper. 1 large white or yellow ...
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins. 2.
Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard ...
1. Roast 'Em. Roasting frozen vegetables in the oven can transform their taste and texture. For this method, start by spreading the vegetables out in a single layer on a baking sheet, but be sure ...
The first edition of the Farmers' Almanac, from 1818. Predictions for each edition are made as far as two years in advance. The U.S. retail edition of the Farmers' Almanac contains weather predictions for 7 U.S. climatic zones, defined by the publishers, in the continental United States, broken into 3-day intervals. Seasonal maps and summaries ...
The first Old Farmer's Almanac, then known as The Farmer's Almanac, was edited by Robert Bailey Thomas, the publication's founder. [6] There were many competing almanacs in the 18th century, but Thomas's book was a success. [6] In its second year, distribution tripled to 9,000. [3] The initial cost of the book was six pence (about four cents). [7]
1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.