Pomodori Arraganati

Baked Tomatoes

Slow roasted, herb-coated tomatoes are served as part of an antipasti or side vegetable. Delicious with roast chicken.


  • 6 ripe and juicy fist-sized round or plum tomatoes
  • about 10 tablespoons olive oil
  • 9 teaspoons fresh breadcrumbs
  • 3 garlic cloves, chopped fine
  • ¼ teaspoon salt
  • 1 teaspoon dried oregano
  • 3 tablespoons chopped fresh parsley
  • freshly ground black pepper


  1. Preheat the oven to 325°F. Wash and dry the tomatoes thoroughly. Cut them in half and remove the stalks. Grease an ovenproof dish and arrange the tomatoes side by side.
  2. Mix the bread crumbs, garlic, seasoning, oregano, and parsley together. Bind lightly together, then use to coat the cut half of each tomato thoroughly.
  3. Drizzle with a little more olive oil and bake in the oven for about 40 minutes, or until the tomatoes are soft and tender. Serve hot or cold.