Crostini with Pomodori al Forno (Oven-Roasted Tomatoes)
This is my favorite appetizer at Cafe Lago in Seattle, Washington. They shared it with Molly Wizenberg, who wrote it up in her Bon Appetit magazine column, cooking life, in 2008. Although I've kept all the ingredients the same, I've made changes in the method. Additionally, see the notes for other adaptations.
Ingredients
- 1 cup olive oil divided
- 2 pounds plum tomatoes halved lengthwise, seeded
- 1½ teaspoon dried oregano
- ¾ teaspoon sugar I use coconut palm sugar
- ½ teaspoon salt
- 2 cloves garlic minced
- 2 teaspoon fresh Italian parsley minced
- Aged goat cheese such as Bucheron
- 1 baguette thinly sliced crosswise, toasted or grilled
Instructions
- Preheat oven to 250°.
- Pour ½ cup of the olive oil into a 13x9x2 ceramic or glass baking dish.
- Arrange the tomato halves in the dish, cut side up and drizzle with the remaining ½ cup of oil.
- Sprinkle with oregano, sugar, and salt. Bake 1 hour.
- Using tongs, carefully turn the tomatoes over. Bake 15-45 minutes longer, until the tomatoes are tender, but not falling apart. Take note of the ripeness and firmness of the tomatoes before you bake them as that will inform how long you'll want to leave them in after turning them.
- Remove from oven and turn them cut-side up again. Sprinkle with minced garlic and parsley. Let cool for up to 2 hours.
- Serve at room temperatures on slices of baguette spread with goat cheese.
- To preserve, layer in a bowl or platter with all of the pan juices and refrigerate. Bring to room temperature before serving.
Notes
Cheese: The recipe calls for an aged goat cheese like Bucherondin. However, the restaurant uses a soft goat cheese that they form into balls and roll in finely minced herbs. Use what you'd like!
Baguette: I usually cut the baguette at an angle rather than straight across as it gives more space for the tomato half. For a gluten-free option, I like the Olivia Super-Free baguettes.
Baking: In Molly's original adaptation, she wrote to bake the tomatoes for 1 hour, turn them and bake for another hour, and finally, to turn them again, and bake for another 15-45 minutes. I've made this dish so many times and have found that that second hour is simply not needed. When I've followed that baking method, I've ended up with super mushy tomatoes that do not hold their shape on the baguette slices. SO … I bake exactly as I instructed above.
Other uses for Pomodori al forno:
- Pasta Sauce
- Pizza Topping
- Chicken or Fish Accompaniment
- Tomato Soup
Tried this recipe?Let us know how it was!