Slow roasted tomato-basil tart with St. George cheddar from Cooking My Way Back Home: Recipes to Pass Around the Table from San Francisco's Town Hall, Anchor & Hope, and Salt House by Mitchell Rosenthal and Jon Pult

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  • Leite's Culinaria

    Any tomatoes, whether pale plum or Roma tomatoes at the supermarket or seductively misshapen heirlooms from the farmers’ market, will do the trick in this seductive tart.

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