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Roasted Cherry Tomatoes with Herbs

Top toasted rustic bread slices with this appetizer.

  • Servings: 12

Source: Martha Stewart Living, August 2006


  • 2 pounds red and yellow cherry tomatoes (3 pints), stemmed if desired
  • 4 sprigs fresh marjoram or oregano
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.

  2. Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.

Cook's Notes

Roasted tomatoes can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.

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