Name: Pomodori arrosti (Slow-Roasted Tomatoes)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; ¼ cup chopped fresh flat-leaf parsley; 16 to 18 plum tomatoes, halved lengthwise and seeded; 4 to 6 tablespoons extra virgin olive oil; 4 or 5 cloves garlic, minced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Plum tomatoes, sometimes called Roma tomatoes, are pretty but rarely highly flavorful. This simple recipe, however, concentrates the tomato flavor and brings out the best in them. You can serve the tomatoes as a Side dish on their own, or add them to other dishes when full-flavored tomatoes are needed.

Ingredients

16 to 18 plum tomatoes, halved lengthwise and seeded
4 or 5 cloves garlic, minced
¼ cup

Method

Preheat the oven to 350°F. Oil a rimmed baking sheet.

Arrange the tomatoes, cut side up and side by side, on the prepared baking sheet. In a small bowl, stir together the garlic, parsley, and enough olive oil to create a spreadable consistency. Season with salt and pepper. Rub