Food & Cooking Recipes Lunch Recipes Roasted Plum Tomatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 22, 2021 Print Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 20 halves Roasted plum tomatoes are excellent alone or in salads and pastas. Ingredients 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 Directions 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. Print