Pomodori Arrostiti con Aglio - Roasted Plum Tomatoes with Garlic
This dish is all about fresh flavors—ripe tomatoes, garlic, oregano, bay, and olive oil. Roasting accentuates the sweetness of the tomatoes and transforms the garlic cloves into savory softness—diners squeeze the cloves out onto slices of bread to spread.
Ingredients
- 8 plum tomatoes cut in half
- 12 cloves garlic left unpeeled
- 1/4 cup extra virgin olive oil
- 3 bay leaves
- Freshly ground black pepper
- Sea salt
- 3 tablespoons fresh oregano leaves
- Italian bread for serving
Instructions
- Preheat the oven to 450F.
- Select a baking dish that will hold all the tomatoes snugly in a single layer.
- Place the tomatoes, cut side up, in the dish and push the garlic cloves between them.
- Brush the tomatoes with the olive oil, add the bay leaves, and sprinkle pepper over the top.
- Bake until the tomatoes have softened and are sizzling in the pan; they should be charred around the edges.
- Season the tomatoes with sea salt and a little more pepper, if you like.
- Sprinkle with the oregano and serve with bread (your guests and family squeeze the roasted garlic cloves out of their wrappers onto the bread for spreading).