Roasted Plum Tomatoes

Name: Roasted Plum Tomatoes
Yield: Makes 20 halves
Ingredients: 10 plum tomatoes (about 2 1/4 pounds); 2 tablespoons olive oil; Fresh herbs, such as marjoram, thyme, and rosemary; Coarse salt and freshly ground pepper

Recipe photo courtesy of Dana Gallagher

Roasted tomatoes are excellent alone or in salads and pastas.

Source: Martha Stewart Living, October 2002

Makes 20 halves

Yield

Ingredients

10 plum tomatoes (about 2 1/4 pounds)
2 tablespoons olive oil
Fresh herbs, such as marjoram, thyme, and rosemary
Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside. Cut tomatoes in half; remove seeds and stems, and discard. Place on baking sheet, cut side up. Drizzle with olive oil and garnish with herbs. Sprinkle with salt and pepper. Roast 5 minutes; reduce heat to 325 degrees, and continue roasting 1 hour 45 minutes. Remove from oven, and let cool. If not using immediately, store the tomatoes, tightly covered, in refrigerator up to 1 week.