<http://schema.org/recipeInstructions>
"Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn't need to.)"^^<http://www.w3.org/2001/XMLSchema#string>
<http://cookieandkate.com/2014/baked-eggs-on-roasted-cherry-tomatoes/>