Pomodori al forno is an appetizer served at Café Lago, one of my favorite restaurants in Seattle, and is, as the name implies, a dish of oven-roasted tomatoes. But these are a very fine specimen of the genre. First, they are roasted long and slow with a bit of sugar and salt, dried oregano, and a good dose of olive oil. Then, when they are tender and a deep shade of scarlet, you transfer them to a bowl, layer them with lots of minced garlic and parsley, pour the (now tomato-infused) oil from the baking dish over the top, and let them marinate for a few hours. They wind up rich, concentrated, and sweetly pungent with garlic and herbs, and I have yet to meet a person who didn’t find them completely, completely addictive. Especially when served with goat cheese and toasts. And especially right now, when we should all be eating tomatoes by the dozen, before winter comes and steals them away.
INGREDIENT TIP/ Alta Cucina canned plum tomatoes are available online from sciabica.com.
DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving. Serve with aged goat cheese and toasted baguette slices.
6 SERVINGS source: Bon Appetit September 2008 http://www.bonappetit.com/magazine/2008/09/pomodori_al_forno?changecurrentdate=true&date=2008/08/05
tags: vegetarian, vegan, pareve, summer, cold