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POMODORI AL FORNO Recipe

   
 

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     POMODORI AL FORNO

Category   Appetizers
Sub Category   None

Ingredients
1 C OLIVE OIL, DIVIDED
2 LB PLUM TOMOATOS, HALVED LENGTHWISE
1 1/2 TSP DRIED OREGANO
3/4 TSP SUGAR
1/2 TSP SALT
1 TO 2 GARLIC CLOVES MINCED (I USE 5)
2 TSP MINCED FRESH ITAL PARSLEY (I USE 1/2 BUNCH)
AGED GOAT CHEESE
1 BAGUETTE THINLY SLICED CROSSWISE, TOASTED
 
TOM SHOULD BE , SEEDED
I BUY PLASTIC CONTAINER (2 OR 3)

Instructions
PREHEAT OVEN TO 250. POUR 1/2C OIL INTO 13X9X2 IN GLASS OR CERAMIC BAKING DISH. ARRANGE TOM IN DISH WITH CUT SIDE UP. DDRIZZLE WITH REMIANING 1/2 C OIL. SPINKLE WITH OREGANO, SUGAR, AND SALT. BAKE 1 HOUR. USING TONGS, TURN TOM OVER. BAKE 1 HOUR LONGER. TURN TOM OVER AGAIN, BAKE UNTIL DEEP RED AND VERY TENDER, TRANSFERRING TONM TO PLATE WHEN SOFT. (TIME WILL VARY DEPENDING ON RIPENESS OF TOM) ABOUT 15 TO 45 MIN LONGER.
LAYER TOM IN MED BOWL, SPINKLING GARLIC AND PARSLEY OVER EACH LAYER, RESERVE OIL IN BAKKING DISH. DRIZZLE TOM WITH RESERVED OIL ADDING MORE IF NECESSARY TO COVER. LET STAND AT ROOM TEMP 2 HOURS.
DO AHEAD, COVER, CHILL UP TO 5 DAYS. BRING TO ROOM TEMP BEFORE SERVING (I USUALLY DO NOT DO THIS STEP).I LEAVE THEM COVERED AT ROOM TEMP FOR A COUPLE OF DAYS AS LONG AS IT IS NOT TOO HOT IN THE HOUSE).
SERVE- SPREAD GOAT CHEESE ON TOASTED BAGUETTE SLICES AND TOP WITH TOM. YOU CAN TOSS THESE TOM ONT HE TOP OF PASTA TOO.


Originally Submitted
12/17/2019





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