Best Pomodori Al Forno Recipes

Potato and Tomato Bake (Patate e Pomodori al Forno) image

Provided by Loreto

Time 1h30m

Number Of Ingredients 8

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

Steps:

Preheat oven to 350 degrees F.
Brush a generous amount of olive oil in a 9x14" baking dish.
Arrange a layer of onions on the bottom.
Top that with a layer of potatoes.
Then a layer of tomatoes.
I find it best to season each layer with a splash of olive oil, salt and pepper.
Repeat this layer process until all the potato, tomato and onion are finished.
End with the top layer being overlapped.
Pour in the water, and finish by sprinkling the grated Parmigiano on top.
Drizzle some olive oil all through out.
Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
Take out of oven.
Cut into desired portions.
Enjoy!

POMODORI AL FORNO image

Categories Tomato

Number Of Ingredients 10

1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted
INGREDIENT TIP/ Alta Cucina canned plum tomatoes are available online from sciabica.com.

Steps:

Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 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. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving. Serve with aged goat cheese and toasted baguette slices.

Pomodori al Forno image

Provided by Erin St. Anne

Categories Appetizers

Time 1h5m

Number Of Ingredients 9

1 c (or more) olive oil, divided
2 lb plum tomatoes, halved lengthwise, seeded
1 1/2 tsp dried oregano
3/4 tsp sugar
1/2 tsp salt
1-2 clove garlic, minced
2 tsp italian parsley, minced
aged goat cheese, such as bucheron
1 baguette, thinly sliced crosswise, toasted

Steps:

1. Preheat oven to 250 degrees. Pour 1/2 cup oil into 13 by 9 inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 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 the ripeness of the tomatoes), about 15-45 minutes longer.
2. 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. (To do ahead: cover, chill up to five days. Bring to room temperature before serving.)
3. Serve with aged goat cheese and toasted baguette slices.