"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pomodori Al Forno Recipe

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This recipe for Pomodori Al Forno, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Bukowick
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (or more) good quality olive oil, divided
2 lbs. plum tomatoes, halved lengthwise, seeded
1 tsp. dried oregano
3/4 tsp. sugar
1/2 tsp. salt
2 garlic cloves, minced
2 tsp. minced fresh Italian parsley
Aged goat cheese (such as Bucheron)
1 baguette, thinly sliced crosswise, toasted

Directions:
Directions:
Preheat oven to 250. Pour 1/2 cup oil into 13x9 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. Serve with aged goat cheese and toasted baguette slices.

Personal Notes:
Personal Notes:
This recipe is time consuming but very easy - the oven and tomatoes do all the work. Really fresh and ripe tomatoes work best. Great for an appetizer, but also really good chopped with pasta. Save the leftover olive oil, too! It makes an awesome bread dip. KEB

 

 

 

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