Pomodori Al Forno Recipes

Steps:

• 1. Preheat oven to 250 degrees. Pour 1/2 cup oil into 13 by 9 inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on the ripeness of the tomatoes), about 15-45 minutes longer.
• 2. Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer, reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. (To do ahead: cover, chill up to five days. Bring to room temperature before serving.)
• 3. Serve with aged goat cheese and toasted baguette slices.

Steps:

• Preheat the oven to 350 degrees. Brush a large baking dish generously with oil.
• Arrange a layer of onions in the dish, followed by layers of potatoes and tomatoes. Pour on a little of the oil, and sprinkle with the cheese. Season with salt and pepper.
• Repeat until the vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with cheese, and a little oil.
• Pour on the water. Bake for 1 hour, or until tender.
• If the top begins to brown too much cover with foil or a flat baking tray.
• Serve hot.