Hi guys! Long time reader, first time poster, so bear with me. I’m not a Long Dangerous Tail puppy owner yet but have my fingers crossed for a fall puppy! Julie asked me to post this easy recipe I made over the weekend so I figure it’s as good a test post as any. 🙂
Pomodoro al Forno
Ingredients
1 cups (or more) olive oil, divided
2 pounds plum tomatoes, halved lengthwise, seeded. (Canned or fresh, depending on the season and convenience. Canned worked beautifully.)
1 1/2 teaspoons dried oregano (I used fresh and doubled this)
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
2 teaspoons minced fresh Italian parsley
Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted
Preparation
* Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch 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. Cover; chill up to 5 days. Bring to room temperature before serving.
* Serve with aged goat cheese and toasted baguette slices.
* NOM!!!
Hi, Stacy! Great job on your first post! The recipe sounds great–I will have to try it soon. 🙂
Welcome Stacy, thank you for the recipe, we will definitely be making this. I have to admit I am food motivated, just like Sabree! HEHEHEHE
Thank you Stacy! I am going to be trying this recipe except substituting a different cheese. I just can’t handle goat’s cheese, everyone says get over it, but I can’t!
And you should know the photograph was taken by Stacy!
Julie, goat cheese sometimes tastes like chewing on goat fur to me. It seems to (a) depend on the brand and (b) I have to use small quantities because it’s so strong. 🙂
And yep, that picture was after I made mine this weekend. The recipe however came from Somewhere On The Internet. Orangette, maybe, I can’t remember.
Thank you for saying that Stacy, I like you even more! to me goat cheese is eau de barnyard
Oh Stacy your fitting right in, photo, food, GSD’s it’s all good!
I’ve made this before and it’s deeelish! I add minced garlic, as well 🙂
Yummmmmmmm, I doonot ever think I have said the words “too much garlic” .
I am going to be prepping a bunch of my home-grown tomatoes with this recipe. I grew some heirloom varieties this year, as Margot swears by them.
I am going to use fresh oregano also, since I have so much of it.