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Instructions
Preheat the oven to 350 degrees. Place the tomatoes still on the vines (plus any that fall off the vines) on a sheet pan. Rub or brush gently with olive oil and sprinkle generously with kosher salt and pepper. Roast for 10 to 15 minutes, until the tomatoes are tender and a few start to split. Sprinkle with basil, if using, and salt and serve on the stem hot or warm, while gazing at the pan with pure, unreasonable devotion.
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