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Provencal Roasted Tomatoes

Tomatoes will hold up very well for up to two days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

  • Servings: 10
Provencal Roasted Tomatoes

Source: Martha Stewart Living, July


  • 12 plum tomatoes (about 3 pounds)
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil


  1. Preheat oven to 350 degrees. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into four 1/2-inch slices. Place on wire rack.

  2. In a small bowl, mix garlic, thyme, and parsley; season with salt and pepper. Divide evenly among tomato slices, spooning about 1/2 teaspoon on each. Drizzle olive oil over tomatoes. Roast until herb mixture is lightly browned and tomato skins are wrinkled, about 1 hour.Transfer baking sheet to a wire rack to cool. Serve.

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