Pomodori Al Forno

I’m not sure what happened to tomato season around here. It seems like it passed in the blink of an eye, before I’d had my chance to fill up on caprese salads and tomato sandwiches. The unusually hot, dry weather may have had something to do with it; our tomatoes seemed less prolific and less flavorful than usual this summer.

In July I did manage to can quite a bit of tomato sauce with my mother-in-law and sister-in-law. In the past I have canned whole tomatoes to cook with in the winter but I decided forgo that this year in favor of experimenting with new tomato recipes. I’ve never much cared for plum tomatoes; they seem like the less flavorful cousin to the meaty beefsteak or juicy standard tomato. But I decided to give them another chance in a recipe I’d been saving for a while.

Molly Wizenberg, who blogs here, also writes one of my favorite columns in Bon Appetit. Her poetic storytelling can always draw me in, even when the recipe is for something I will never make (country pate anyone?) Two years ago she wrote about a recipe for pomodori al forno, or oven-roasted tomatoes. Her description of their silky, rich flavor – paired with a crusty piece of bread and some bright, creamy goat cheese – made me swoon. This year I finally got to make them and they were every bit as good as I imagined.

We ate these pomodori on a caprese pizza of sorts.  I folded slivers of fresh basil into my whole wheat deep dish dough and kept the toppings simple – nothing but fresh mozzarella and the tomatoes. (Ok, so the pizzas in the background of this photo also had some kalamata olives on them. You caught me.) The oil from the tomatoes melded with the mozzarella in the oven, making for one of the most flavorful pizzas I’ve ever had. The experts always say that using fewer toppings on a pizza makes for a better final product and though it’s hard to restrain from adding a touch of this or that, it’s well worth it in the end.

Printable version of Pomodori al Forno

Pomodori al Forno
Serves 6

1 cup (or more) olive oil, divided
2 lbs. plum tomatoes, halved lengthwise, seeded
1 ½ tsp. dried oregano
¾ tsp. sugar
½ tsp. salt
1 to 2 garlic cloves, minced
2 tsp minced fresh Italian parsley
aged goat cheese (such as Bucheron)
1 baguette, thinly sliced crosswise, toasted

Preheat oven to 250F. Pour ½ cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining ½ cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.

Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. Can be covered and chilled for up to 5 days. Bring to room temperature before serving.

Serve with aged goat cheese and toasted baguette slices.

From Bon Appetit