Pomodoro Arrosti – roasted tomatoes

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Baking tomatoes evaporates the water and deepens their flavor. These are delicious on their own or tossed with pasta, added to sautés, soups, and sauces or simply spooned over toasted bread.

  • 6 large red ripe tomatoes slices thickly, horizontally and seeded or 18 plum tomatoes, halved and seeded
  • 4 cloves garlic, thinly sliced
  • 4-6 T. extra virgin olive oil
  • 1/4 tsp. sugar
  • sea salt
  • 1/4 tsp. red hot pepper flakes


Preheat the oven to 400°F. Oil a rimmed baking sheet or baking dish.
Arrange the plum tomatoes cut side up, side by side in the prepared pan and season with salt, pinch of sugar, hot pepper and a drizzle of olive oil. If using sliced large tomatoes arrange half of them in one layer on the bottom of the dish, season them and top with another layer, more seasoning and a good drizzle of olive oil.
Roast uncovered until the water evaporates from the tomatoes and the oil separates, 30-60 minutes. Serve hot or at room temperature, or store in the refrigerator for 5 days or in the freezer for up until the next harvest.