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Pomodori al Forno (Slow-Roasted Tomatoes)

Happy Holidays, everyone!

Before Nathan and I head out for Hong Kong tomorrow, I originally wanted to end 2009 (at least blog-wise) on a sweet note. We made chai tea panna cotta for Christmas Eve dinner at Nathan’s parents’ place and while the panna cotta did set (woo!), the unmolding was an ordeal in itself. Although it tasted great, we ended up slightly soupy panna cotta, so we’ll have to wait and try again in 2010. Stay tuned!

Instead, I’ll turn things over to Molly of Orangette, who wrote about one of my favorite discoveries of 2009 in her Bon Appetit column: Pomodori al Forno, or slow-roasted tomatoes. Something about the process of slow-roasting (ok ok, the cup of olive oil probably helps too) transforms even the crappiest tomatoes into gorgeously silky and delicious morsels. Lay them on some toasty baguette slices with a bit of goat cheese and you’ve got appetizers fit for any holiday party!

If I’m remembering correctly, my dear ex-roomie Laura tried this recipe with canned tomatoes and reported success also. So really, you can’t go wrong! And all that extra flavored olive oil left? May I suggest using as a dip for crusty bread or making it the base of an awesome pasta sauce?

I wish all of you a lovely holiday season, filled with excellent food, wine, and company!

2 Comments

  1. Su-Lin said:
    20 February 2010 at 10:07 am

    Oh, these are sooo good! I’ve never made it with that much oil though… might give it a shot next time!

    • angi said:
      20 February 2010 at 11:06 am

      Hi Su-Lin! Although the recipe calls for a lot of oil, when I usually serve it, I just fish out the tomatoes and end up with a lot of the oil leftover. I don’t like to waste, so I just keep the oil in the fridge and use it for cooking up pasta sauce, etc over the next week. :)

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