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Pomodori Al Forno

Pomodori Al Forno
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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.

  • 1 cup
    olive oil, divided
  • 2 pounds
    plum tomatoes, halved lenghtwise, seeded
  • 1 1/2 teaspoon
    dried oregano
  • 1 1/2 teaspoon
    dried oregano
  • 3/4 teaspoon
  • 1/2 teaspoon
  • 1-2 cloves
    garlic, minced
  • 2 teaspoon
    fresh italian parsley, minced
  1. 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.
  2. 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.


Nutritional Information

Makes: 6 servings
  • Calories357
  • Carbohydrates8.7g
    • Dietary fiber1.8g
  • Cholesterol0mg
  • Fat36.3g
    • Saturated fat5.0g
  • Sodium215mg
  • Protein1.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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