Rating: 3.43 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

Sprinkled with herbs and roasted with garlic, the humble plum tomato becomes something luxurious and delicious.

Martha Stewart Living, July 2002

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Recipe Summary test

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

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Reviews

7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0