Slow-Roasted “Melted” Tomatoes (Pomodori al Forno)

This is one of those recipes that people ask me for over and over again. It’s incredibly simple and the finished dish is so versatile. The tomatoes are wonderful simply with chunks of bread or paired with fresh mozzarella or burrata cheese.  You can also toss the tomatoes with greens for a salad or with pasta for a spectacular main course. If you’re making this outside of tomato season, use the best quality canned tomatoes you can find.



  • 1 cup (or more) olive oil, divided
  • 2 pounds plum tomatoes, halved length-wise and seeded
  • 1 1/2 tsp dried oregano
  • 3/4 tsp sugar
  • 1/2 tsp salt
  • 1 to 2 garlic cloves, minced
  • 2 tsp minced Italian parsley or basil


  • 1

    Preheat oven to 250 degrees. Pour 1/2 cup olive oil into 13 by 9 by 2-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 and bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft, about 15 to 45 minutes longer.

  • 2

    Layer tomatoes in a medium bowl, sprinkling garlic, parsley and or basil over each layer, reserving oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temp 2 hours. Cover and chill up to 5 days. Bring to room temp before serving.

    Recipe adapted from Bon Appetit Magazine


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