Recipe: Here’s how to slow roast vine-on tomatoes

Nancy Silverton, chef, restaurateur and cookbook author, slow-roasts tomatoes to perfection. She uses small, on-the-vine tomatoes and slow roasts the colorful orbs slathered with extra-virgin olive oil. Their skins shrivel but the tomatoes remain plump.

There are myriad ways to serve them. Once cooled, the room-temp, stem-on tomatoes can sit atop a generous mound of rich fresh burrata cheese graced with coarse salt and a smidgen of basil pesto.

I also like to serve them atop cooked...