Shared by Sara Pavoncello
Shared by Sara Pavoncello
Pomodori a Mezzo (Roasted Tomatoes)
Yield: 2 quarts (8 servings)
Pomodori a Mezzo (Roasted Tomatoes)
Yield: 2 quarts (8 servings)Family Journey
Rome, Italy
Traditionally made with vibrant Casalino tomatoes, a regional Roman variety of small, ridged tomatoes that are said to resemble flowers, you’ll find pomodori a mezzo on almost every Roman Shabbat table. Heirloom tomatoes, or small beefsteak tomatoes, are a fine substitute. Spoon these roasted tomatoes over everything, or do as Roman native and tour guide, Sara Pavoncello, does and make challah sandwiches with schnitzel, chicories and heaping spoonfuls of pomodori a mezzo.
Read more about Sara’s family in “For Sara Pavoncello, Keeping Roman Jewish Traditions Alive Is an Honor” and try her recipes for vitello al forno, broccoli soup with pasta and anchovy, and baccala with onion and tomato.
Ingredients
- 2 lbs. Casalino, cherry or Datterini tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- Black pepper, to taste
- ½ tablespoon sugar
Preparation
Step 1
Preheat the oven to 350F. Wash the tomatoes; if using Casalino tomatoes, slice into ½” thick rounds. If using cherry or Datterini tomatoes, cut them in half.
Step 2
Line a baking tray with baking paper. Place the tomatoes on the baking paper cut side up, then sprinkle with salt, pepper and sugar. Drizzle with the olive oil, then mix with your hands to ensure even distribution.
Step 3
Bake for 45 minutes, until roasted and fragrant. Then turn the oven off and leave the tomatoes to cool in the oven for another 10 minutes. Serve at room temperature, adding to salads, sandwiches, or spooning over meat and vegetables.
