Pomodori Arrosto | Italian Baked Tomato Recipe

This recipe is incredibly simple to make, but yields an absolutely delicious side dish. After dehydrating in the oven for 1-2 hours, tomatoes obtain the concentrated flavor of their sun-dried cousins while retaining much of their refreshing juiciness.

Pomodori Arrosto | Italian Baked Tomatoes

Watch the Pasta Grammar video where we make this recipe here:

Serves 4.

For this recipe, you will need:

- 4 ripe Roma tomatoes

- 2-3 cloves garlic, peeled

- Salt

- Pepper

- Dried oregano

- Extra virgin olive oil

- 2-3 leaves fresh basil

Preheat an oven to 325 degrees F (165 C).

Slice the tomatoes in half and arrange, open side up, on a baking sheet.

Slice each clove of garlic in half and remove the inner core (it's usually slightly green). Dice the garlic and spread an equal amount over each tomato.

Top each tomato with a pinch of salt, pepper and dried oregano. Drizzle some olive oil over each.

Bake for about 90 minutes, or until the tomatoes have shrunk and wrinkled but aren't completely dried out. Remove from the oven and top with some torn basil. Allow to cool completely before serving.

Buon appetito!