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Roasted Tomatoes

These tomatoes make wonderful additions to sandwiches and pasta sauces, or can be served on their own as a side dish with fish or chicken.

  • yield: Makes about 24 slices


  • 8 large tomatoes
  • 4 tablespoons coarse or sea salt
  • 3 tablespoons freshly ground black pepper
  • 1/4 cup sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fresh herbs, such as thyme, rosemary, chervil, sage (optional)


  1. Step 1

    Heat oven to 250 degrees. Slice tomatoes thickly, to yield about three slices per tomato. Eat or discard the ends. Place slices on a parchment-covered baking sheet.

  2. Step 2

    Mix together salt, pepper, and sugar. Brush tomatoes with olive oil, and sprinkle a large pinch of salt mixture on each tomato. Sprinkle on herbs, if using.

  3. Step 3

    Roast the tomatoes for 3 hours. Or roast for 2 hours, turn off oven, and leave overnight.

Martha Stewart Living, March 1996

Reviews (1)

  • 24 Aug, 2008

    using sliced tomatoes instead of whole plum