Tomatoes, slowly roasted in olive oil: Pomodori al Forno

pomodori - roasted tomatoes

I really think I could eat a cheese platter with some fresh fruit, olives, salamis, and crackers most days.  I love the variety and texture in it.  Recently I made a unbelievably satisfying roasted Roma tomato dish which is great smeared on a hearty cracker with a bit of cheese.  My hearty cracker of choice is now the EnerG Onion Crackers.  I think they need a new marketing or packaging guru as the only reason I tried their crackers is that they said onion.  Since then I have purchased 4 boxes.  I love them.  They remind me of the Toastable Onion crackers I used to eat.

Back to the reason you are reading:  A fellow food blogger, Molly wrote about this dish it in her September Bon Appetit article.  If you haven’t checked out her blog Orangette before now, you should do so.  For whatever reason, Bon Appetit hasn’t posted the Pomodori al Forno recipe which is a shame.  I will type it up for you as these tomatoes are not to be missed.  Here is a picture to tempt you.  Oh and it makes the house smell heady and comforty.

roasted tomatoes

I have now made two three batches.  They melt in your mouth.   Really what I wanted to tell you is that I have added the roasted tomatoes to my cheese platter requirements.  Now that the tomato season is over, I will have to try the recommendation of making these with canned Romas as I am already craving them again.

Pomodori al Forno adapted from Molly Wizenberg from Bon Appetit’s September 2008 issue

1 cup or more olive oil, divided
2 pounds plum or Roma tomatoes, halved lengthwise and seeded
1 1/2 tsp dried oregano
3/4 tsp sugar
1/2 tsp salt – sea or kosher salt
2 garlic cloves finely minced
1 tbs fresh Italian parsley finely minced
( I went slightly heavier on the garlic and parsley than the original recipe.)

Preheat oven to 250 F. Pour 1/2 cup olive oil into a 13x9x2 glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup olive oil. Sprinkle with the oregano, sugar and salt. Bake 1 hour. Using tongs, turn each tomato half over and bake another hour. Turn tomatoes over again and bake 45 min to one hour. I let mine bake until the edges of the tomatoes were slightly caramelized and dark red. About 15 minutes before you think you will be pulling the dish from the oven, toss the minced garlic onto the tomatoes to cook just slightly. I did this as I am paranoid about raw garlic and oil sitting together for too long and getting botulism. So, my garlic was a little baked. The original recipe says to: Layer tomatoes in a medium bowl (or in a pint jar as I did) and sprinkle garlic and parsley over each layer. I sprinkled the garlic in for the final baking 15 minutes and then, once out of the oven, sprinkled the parsley over the whole dish, let it cool for 2 hours and then loaded it into a pint jar and topped it off with the roasted olive oil. I ate more than half of the last batch before it even made it into the jar. Tomato candy. I then sealed the jar up and put it in the fridge. Bring the tomatoes (and oil) up to room temperature before serving. This will last in your fridge up to 5 days. If I think I won’t use it before then, I have been putting the pint jar in the freezer and that works pretty well. The tomatoes are a bit softer after a spell in the freezer, but the taste is still unbelievable!

slow roasted roma tomatoes in olive oil roasted tomatoes

Every once in a while you stumble across something and you don’t know how you lived without it, these tomatoes are that for me. Let me know how you like them and how you change the recipe.

slow roasted roma tomatoes in olive oil

i’m out

6 thoughts on “Tomatoes, slowly roasted in olive oil: Pomodori al Forno

  1. I am SO making this. The DH and I love nothing more than tapas night. Apple, cheese, artichoke hearts, olives, roasted red pepper… ohhhh so tasty. Thank you for the wonderful inspiration and beautiful photos.


  2. I think they would just roast faster with the little grape tomatoes. Low and slow and slightly caramelized. Probably instead of close to 3 hours you would only need one and flip them every 20 minutes! I suppose these tomatoes came from your backyard in FL – the joys of living south of Michigan! Good luck deciding how to use them. The slow roasted tomatoes are addictive. I think I have now made at least 5-6 batches, using whole canned romas this winter.


Leave a Reply

Your email address will not be published. Required fields are marked *