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1 pound tomatoes (3 to 4 medium), cut into wedges 1 large onion, cut into wedges, leaving root ends intact 1/2 cup drained brine-cured black olives, pitted if desired 4 large garlic cloves, sliced, plus 1 teaspoon minced 3 tablespoons olive oil, divided 2 teaspoons herbes de Provence, d [...]
Read the recipe at epicurious.com
