Pomodoro al Forno

Just a quick post to pass along this absurdly amazingly delicious recipe to you. I mentioned it a few posts ago – Sarah made these roasted tomatoes for our Red, White, and Blue potluck dinner and everyone was groaning over how delicious they were. She served them with little slices of toasted baguette smeared with goat cheese and they were seriously the most scrumptious appetizer I’ve ever had. I might have a party just so I can make this recipe. Truth be told, it’s taking a lot of restraint to not make a batch and eat it entirely by myself for no good reason at all. While I can’t imagine passing up the opportunity to eat bread and goat cheese, these tomatoes would also be quite at home over some pasta, or by themselves for that matter.

Word to the wise (which comes from experience), make sure you have time to make these – while there’s minuscule hands-on time, they do take hours to roast, so don’t start them if you A) want to go to bed soon or B) have a hot date that you need to leave the house for soon. But don’t let the time commitment scare you away – these tomatoes offer up some of the deepest, most complex flavors you’ve ever tasted. And flavors like that take time to develop. Just pick a day when there’s a Real Housewives of New Jersey marathon on TV and fire up the oven. Enjoy!

Pomodoro al Forno

Click here to print this recipe
From: Molly Wizenberg, Bon Appetite, September 2008
Serves: 6
Time to prepare: 5 hours, active time: 15 minutes

1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted

Preheat oven to 250°F.

Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil.

Sprinkle with oregano, sugar, and salt. Bake 1 hour.

Using tongs, turn tomatoes over. Bake 1 hour longer.

Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours.

Serve with aged goat cheese and toasted baguette slices.

Notes:

  • These tomatoes are to-die-for. They are delicious even without the goat cheese and toast. Try them over meat or fish, or a nice green salad for paleo-friendly or gluten-free alternatives.
  • Recipe can be made as outlined above, covered and chilled for up to 5 days. Bring to room temp before serving.
  • If you can’t get your hands on really good, in-season tomatoes, opt for high quality canned. I like San Marzanos, which you can usually find in decent grocery stores.

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Comments: 2

  1. Nicole Kraft September 26, 2011 at 7:37 am Reply

    This recipe looks amazing. I’ll have to swipe a few tomatoes from my parent’s garden and try it.

    • Seattle Palate September 27, 2011 at 7:57 am Reply

      Thanks Nicole! Let me know how it goes! Fresh grown tomatoes are the best.

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