Name: Pomodori a Mezzo (Baked Tomatoes with Tomato Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 tablespoons chopped fresh flat-leaf parsley; Extra-virgin olive oil, as needed; Salt and freshly ground black pepper to taste; 1 to 2 tablespoons finely minced garlic; 6 ripe but firm tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

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