These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.
Recipe information
Yield
serves 8 to 10
Ingredients
12
plum tomatoes (about 3 pounds)
3
garlic cloves, minced
2
tablespoons finely chopped fresh thyme
2
tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1
/4 cup extra-virgin olive oil
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Preparation
Step 1
Preheat the oven to 350°F. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into 4 1/2-inch slices. Place on the wire rack.
Step 2
In a small bowl, mix the garlic, thyme, and parsley; season with salt and pepper. Divide evenly among the tomato slices, spooning about 1/2 teaspoon on each. Drizzle the olive oil over the tomatoes. Roast until the herb mixture is lightly browned and the tomato skins are wrinkled, about 1 hour. Transfer the baking sheet to a wire rack to cool. Serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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