Joyce Goldstein

Pomodori a Mezzo

Baked Tomatoes with Tomato Sauce

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Cucina Ebraica

By Joyce Goldstein

Published 1998

  • About

In this simple and delicious Roman recipe for oven-braised tomatoes, the peeled, seeded tomatoes break down and make a sauce for the unpeeled halves. The idea comes from Donatella Pavoncello’s book Dal 1880 ad oggi: la cucina ebraica della mia famiglia.

Ingredients

  • 6 ripe but firm tomatoes
  • Extra-virgin olive oil, as needed
  • Salt and freshly ground black pepper to taste
  • 1 to 2

Method

Preheat an oven to 400 degrees F.

Bring a small saucepan of hot water to a boil. Dip 3 of the tomatoes briefly into the water to loosen the skins. Drain and peel, then cut in half crosswise and gently squeeze out the seeds. Set aside.

Cut the 3 remaining tomatoes in hal