These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

　　

Ingredients

serves 8 to 10

　　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

　　

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.Buy the full book from Amazon.