Food & Cooking Recipes Lunch Recipes Roasted Tomatoes 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces. Ingredients 12 plum tomatoes (about 3 pounds) ¼ teaspoon sugar Coarse salt and freshly ground pepper 2 tablespoons fresh thyme leaves 3 tablespoons extra-virgin olive oil Directions Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle lightly with oil. Roast until tomatoes have started to shrivel and caramelize, about 2 1/2 hours. Remove from oven; let cool until ready to use, up to 5 days. Rate it Print