Pomodori Gratinati
Pomodori Gratinati
Tomatoes Baked with Breadcrumbs
Some of my greatest summer memories are from Ponza, where I learned there’s no such thing as an overcooked tomato—just perfectly pulpy, falling-apart juiciness. On one long weekend visit, my arrival was delayed due to a transport strike, so I ordered a takeout dinner from a rosticceria near the port. It was late, and there wasn’t much food left, just some potatoes that had seen better days (I passed) and roasted tomatoes that were practically bursting at the seams, topped with seasoned bread crumbs (yes, please!). You absolutely must use in-season ripe tomatoes here to do the Ponza original justice.
Ingredients (6)
Ingredients (6)
Instructions
Preheat the oven to 400 °F.
Lay the tomato halves (2 lb) on a baking sheet, cut-side up. Season with salt.
Combine the bread crumbs (¼ cup), Parmigiano-Reggiano (¼ cup), oregano (2 tsp), and 2 Tbsp of the olive oil in a small bowl. Season with salt.
Cover the tomatoes with the bread crumb mixture, dividing evenly. Drizzle with the remaining 3 Tbsp olive oil.
Cover with aluminum foil and roast for 30 minutes, or until the tomatoes being to shrink.
Uncover and roast until the tomatoes are nearly falling apart, 20 to 30 minutes more.
Serve.
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