TABELIAAUTHENTIC RECIPE
Pomodori al FornoOven-Roasted Tomatoes
Ripe tomatoes slowly roasted at low heat with olive oil, oregano and garlic. As moisture evaporates, sweetness concentrates into a rich savor reminiscent of semi-dried tomatoes.
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Ingredients (4 servings)
- Ripe tomatoes (Roma type recommended)6 pieces
- Garlic3 cloves
- Dried oregano1 tsp
- Extra virgin olive oil4 tbsp
- Breadcrumbs3 tbsp
- Salt1 pinch
Method
Preparation
Halve and seed the tomatoes
- 1 Preheat the oven to 180°C.
- 2 Halve the tomatoes crosswise and arrange cut-side up in an ovenproof dish.
- 3 Lightly scoop out the seedy centers with the tip of a spoon; there is no need to remove every seed.
Seasoning
Add garlic and oregano
- 1 Finely chop the garlic and mix with oregano.
- 2 Put a little garlic and oregano on each cut surface, drizzle with extra virgin olive oil and sprinkle with a pinch of salt.
Roasting
Roast the tomatoes
- 1 Roast at 180°C for 30 minutes.
- 2 Once the tomatoes shrink and their flavor begins concentrating, scatter breadcrumbs over them and roast for another 15–20 minutes.
Ready when
They are ready when the crumbs are golden.
Finishing
Cool slightly and serve
- 1 Let the initial heat subside, then serve warm or at room temperature.
- 2 They pair readily with both meat and fish.
About this dish
In Campania's summer markets, ripe tomatoes pile high. Pomodori al forno is a southern Italian way of roasting that abundance for antipasti, preserves or sauce ingredients.
In tomato-growing areas represented by San Marzano, the summer harvest was not only eaten at once but carried into later seasons through bottling and roasting. Roasted tomatoes are used on bruschetta, with pasta and alongside fish.
Families still sometimes make large batches, enjoying summer sweetness a little longer. This is the quiet kitchen wisdom of preserving a season's excessive bounty.
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