Roasted Tomatoes

This is a wonderful Roman Jewish dish and a classic of my mum’s repertoire. Pomodori a mezzo literally means ‘halved tomatoes’, which reflects its utter simplicity. The secret is to use casalino - gorgeous ‘bumpy’ tomatoes from the Lazio region - and to let them roast for a long time, until they are slightly charred, as that’s when they reveal their full sweetness. Some people add a little sugar - in our family we don’t, but try both ways and see how you prefer it