"I've beeen roasting my green beans this way for years, only without the mustard & tarragon, but will try it that way now. If the green beans are fresh I add water, but if I use a bag of frozen whole green beans (no need to defrost first)I don't use the extra water. I toss the beans in EVOO with some Kosher salt, fresh pepper and lots of smashed ga""

"Great basic recipe. I sometimes sprinkle the toast with a little bit of light brown sugar before cooking - it carmelizes in the pan and gives it a sort of creme-brulee crust.""

"Made with watermelon and used 2 Tbs. honey instead of sugar (the watermelon was sweet enough), the juice of one lime (next time I'll use 2 limes), and a pinch of salt. I strained it into a fine mesh sieve, discarded the fibrous pulp and then chilled it for a couple of hours.
I poured the puree 1/2 way into a glass with crushed ice and then topped "

"Served these beneath eggs that I fried over-easy in extra virgin olive oil, then topped with some good quality feta cheese and some fresh basil. Wonderful brunch dish and they hold remarkably well in a warm oven while everything else is cooking. Rave reviews!"

"To kick up the pastry a bit try sprinkling fresh herbs like parsley, dill, oregano or thyme over the mustard w/just a touch of sea salt. Even store bought or homemade pesto would be great spread over the pastry before folding - not as traditional, but oh my, very good. Experiment with different mustards too - I'm going to try this with chipotle mu"

"If tomatoes are out of season or are just a bit on the tart side, the addition of 2 Tbs. salted butter mixed with the tomatoes before baking can help balance the flavors nicely. I also added some sauteed garlic & onion & a pinch of crushed red pepper to the tomatoes before baking.

For those who claimed the breadcrumbs did not toast well enough or turned mushy, try Panko breadcrumbs or a mixture of Italian seasoned breadcrumbs & plain Panko. Naturally the breadcrumbs will loose some crunch after mixing with the pasta but the flavor will still be spot on.

Giada tosses the hot pasta with cheese first before the baked tomatoes. This is a true Italian tip as my grandparents often did this too. It helps the sauce adhere to the pasta (& gives an excuse for more cheese on top!). I also added 1/4 cup chopped fresh, Italian parsley as I tossed it all together. Fresh basil would work great too.

Good recipe year round if you have good tomatoes and it adapts nicely to creative additions.

"I made this a bit differently & the way my Italian family has made it for generations. I don't flour the ribs - I believe the meat caramelizes better without it. I saute the carrots, onions & garlic & then proceed with the recipe as stated, but before I shred the meat I put it in the fridge overnight. Not only does it taste better the next day, but the fat rises to the top & solidifies making it a breeze to de-fat before shredding the meat & then reheating. And lastly, even though it seems easier, I would not recommend using a crock pot, but if you must, I suggest browning the pancetta & the ribs first.