Pomodori a Mezzo
This classic Roman Jewish summer specialty turns ripe and juicy tomatoes into a deeply flavored, borderline caramelized side dish. Slowly roasted with olive oil, garlic, and herbs, pomodori a mezzo (“halved tomatoes”) are perfect as an antipasto, a side dish, or a topping for bread.
7 ingredients
Prep: 10 mins
Cook: 45 mins
Pomodori a Mezzo
Ingredients (7)
Ingredients (7)
Instructions
Preheat the oven to 300 °F. Line a baking sheet with parchment paper.
Arrange the tomato halves (6) cut-side up on the prepared baking sheet.
Drizzle the olive oil (¼ cup) evenly over the tomatoes. Distribute the garlic (2 cloves), oregano (2 tsp), and thyme (2–3 sprigs) evenly among them, then season with salt and pepper.
Roast until the tomatoes are soft, slightly shriveled, and caramelized around the edges, about 45 minutes.
Serve warm or at room temperature.
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