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Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.

Source: Martha Stewart Living, August 2006
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Cook's Notes

Tomatoes can be stored on the top shelf of the refrigerator for up to 2 weeks.

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