Place the Boursin cheese in the center of a 9-by-13-inch baking dish and scatter the tomatoes and other ingredients around it. Drizzle everything with olive oil, then season it.

The recipe calls for olive oil, butter, onion, fresh garlic, red pepper flakes, orzo pasta, chicken broth, Boursin cheese, cooked chicken, baby spinach and sun-dried tomatoes.

But no. After the “4 ripe large tomatoes, cut into 1/2-inch cubes” and before the “1 cup cleaned fresh basil leaves, cut into strips,” there is “1 pound Brie cheese, rind removed, torn into irregular ...

Add 3/4 cup of the reserved pasta water, Boursin and pepper to the now-empty large pot, off of the heat. Whisk until the cheese has melted into the pasta water.

Add tomatoes to skillet; reduce heat to low, and cook, stirring occasionally, until tomatoes are softened and beginning to burst, about 20 minutes. (Add 1 tablespoon olive oil to skillet if ...

In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat.

Add the tomatoes, onion, fennel seeds and ½ teaspoon pepper. Cover and cook, stirring, until most of the tomatoes have burst; crush any that are still whole.