RomanItalian
Pomodori a Mezzo
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Roman-Jewish recipe for 'pomodori a mezzo' – tomatoes halved, seasoned with garlic, parsley, basil, salt, pepper, and abundant olive oil, then baked until tender. A simple and flavorful appetizer from the Ghetto neighborhood of Rome, perfect as a side, on bruschetta, or in a panino.
- Cook
- 35 min
- Difficulty
- easy
Ingredients
7 items- Pomodori CasalinoCan use other ripe tomatoes or even canned peeled tomatoes when out of season
- Extra Virgin Olive OilUse generously – the tomatoes should be almost submerged
- SaltTo taste
- PepperTo taste
- ParsleyFresh, roughly chopped
- BasilFresh, roughly chopped
- GarlicCut into chunks; can be removed before serving if desired
Method
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Wash the tomatoes just before using. Cut the Casalino tomatoes lengthwise into slices (or halve smaller tomatoes). If using small tomatoes, squeeze out the watery seeds; for large meaty ones, leave them as is.
- Remove any green stems or hard parts.
- Place the tomato slices tightly in the tray, slightly overlapping.
- Roughly chop fresh parsley and basil.
- Peel garlic cloves and cut them into recognizable chunks (not too fine).
- Generously season the tomatoes with salt, pepper, the chopped herbs, and the garlic pieces.
- Drizzle with abundant extra virgin olive oil – the tomatoes should be almost submerged.
- Bake for 30–35 minutes, until the tomatoes are softened and slightly charred on the edges.
- Serve warm or at room temperature as a side, on bruschetta, or in a panino.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
