Pomodori Arrostiti | Roasted Tomatoes

I love to roast overripe, shriveled tomatoes to bring them to a whole new level of deliciousness. These savory, sweet beauties can be used in several ways, one of my favorites is to simmer with some garlic and toss with pasta. Check out the recipe. Be sure to enjoy with a glass of bold and beautiful Madonna Nera Brunello di Montalcino.

Receipt Date: August 26, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

Tomatoes, cored and sliced into wedges

EVOO

Sprinkle of Dried Italian Oregano

Sprinkle of Sea Salt

Freshly Cracked Pepper

Directions

This is the basic recipe. I did not include quantities because I usually make this with whatever overripe tomatoes I have on hand. Preheat oven to 500 degrees. In a large bowl, add the tomatoes and the EVOO, enough to coat. Toss together. Transfer to a baking sheet. Sprinkle oregano, sea salt, and pepper evenly over the tomatoes. Pop into the oven and roast until browned, about 20 minutes. Store in an airtight container for up to 3 days.