Pomodori Al Forno

Bon Appetit; September, 2008

  • 1 cup or more olive oil, divided
  • 2 lbs. plum tomatoes, halved lengthwise, seeded
  • 1 1/2 t. dried oregano
  • 3/4 t. sugar
  • 1 or 2 cloves of garlic, minced very finely
  • 2 t. minced fresh parsley
  • aged goat cheese
  • 1 baguette, thinly sliced, toasted

Preheat oven to 250 degrees.  Pour 1/2 cup oil in 9 x 13 glass 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, about 15 – 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish.  Drizzle tomatoes with reserved oil, adding more if necessary to cover.  Let stand at room temperature for 2 hours.  Can be covered and refrigerated for up to 5 days.  Bring to room temperature before serving.

Serve with goat cheese and toasted baguette slices.

This entry was posted in Appetizer, Goat Cheese, Tomatoes. Bookmark the permalink.

One Response to Pomodori Al Forno

  1. Pingback: Stuffing | Eat On Edgecliff

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