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  • Writer's picturePasta Grammar

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-recipe-baked-roasted-tomato-es-italian-authentic-food-side-dish-easy
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!




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6 commentaires


Patty Stalteri
Patty Stalteri
19 juin 2021

Can they be made in advance and still taste good the day after?

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M M
M M
15 juin 2021

I have this in the oven right now.. the smells are transporting me back to my childhood growing up in New York City with my off-the-boat calabrese family!

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Me Miller
Me Miller
15 juin 2021

Anxious other varieties of tomatoes ask: "Do you know, can I be used & taste good too, like my baked Cousin Roma?"🍊


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S T
S T
13 juin 2021

Why take the garlic middle out?

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Lari Darryn
Lari Darryn
15 juin 2021
En réponse à

This is the germ, from which the green leaves, stem, and flowers would sprout. If it is noticeable in size and color, then it will impart a stronger (and sometimes bitter) flavor. Garlic and onions picked younger, and not kept so long, will likely not begin to grow from the germ. But if you have older bulbs, no big deal, just cut out the germ.

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