Baked Plum Tomatoes (Pomodori Al Forno)

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1 1⁄2 hours 10 Servings Print RecipeEmail Recipe


12largefresh firm ripe plum tomatoes
1⁄4cupfine dry bread crumbs
1⁄4cupfresh oregano or sweet marjoram (finely chopped or 3 tablespoons dried, crumbled)
  ground black pepper
2tablespoonextra virgin olive oil


Heat oven to 350°F.

Wash tomatoes; Pat thoroughly dry with paper toweling. Cut each in half lengthwise.

Combine breadcrumbs, oregano, and the salt and pepper to taste in small bowl; reserve.

Select baking dish large enough to hold tomatoes and one layer (about 3.5 x 8.5"); coat bottom of dish with 2 tablespoons olive oil. Add tomatoes to boil; turn until there lightly coated, then arrange an dish, cut side up. Sprinkle each tomato half with 1 teaspoon of the breadcrumbs mixture. Bake for 1 hour. Serve hot, warm, or at room temperature.

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