Pomodori Al Forno
This Recipe Is:
The beauty of this recipe is that, although the tomatoes take a while in the oven, it requires very little hands-on time. Their flavor gets more and more concentrated and more and more delicious while you are free to go about your day. I was a little close on time toward the end, so I just left them in a turned off oven and they turned out beautifully.
Ingredients
-
1 cup
olive oil, divided
-
2 pounds
plum tomatoes, halved lenghtwise, seeded
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1 1/2 teaspoon
dried oregano
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1 1/2 teaspoon
dried oregano
-
3/4 teaspoon
sugar
-
1/2 teaspoon
salt
-
1-2 cloves
garlic, minced
-
2 teaspoon
fresh italian parsley, minced
Instructions
- Preheat oven to 250 degrees. Pour 1/2 cup oil into 13×9x2-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 once again. Bake until deep red and very tender transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes, about 15-45 minutes longer.
- Layer tomatoes in medium bowl, sprinkling with 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. Do Ahead: Cover; chill up to 5 days. Bring to room temperature before serving.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 6 servings
- Calories357
- Carbohydrates8.7g
- Dietary fiber1.8g
- Cholesterol0mg
- Fat36.3g
- Saturated fat5.0g
- Sodium215mg
- Protein1.9g
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