Roasted Plum Tomatoes

Photo: Dana Gallagher
20 halves

Roasted plum tomatoes are excellent alone or in salads and pastas.


  • 10 plum tomatoes (about 2 ¼ pounds)

  • 2 tablespoons olive oil

  • Fresh herbs, such as marjoram, thyme, and rosemary

  • Coarse salt and freshly ground pepper


  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.

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