Blog Post

Pomodori al Forno

Tomato Harvest

Tomato Harvest

It is so much fun to harvest in the garden early on a summer morning! Today I got lots of tomatoes and they look beautiful! Decided to combine my favorite comforting flavors: tomato-potato-bread crumbs. Try this in your wood fired oven or in your conventional oven (in this case just add 10-15 minutes to the cooking time).

Pomodori al forno

  • 6 medium tomatoes, ripe but firm
  • 2 russet potatoes
  • 1 cup of olive oil + 2 tablespoons
  • 1/2 cup bread crumbs
  • 2 teaspoons dry oregano
  • Salt and pepper to taste
Ready for the Wood-Fired Oven!

Ready for the Wood-Fired Oven!

Cube the potatoes and boil them in salted water. When they are done, mashed the potatoes with a fork. Set aside.

With a sharp knife cut off the top of the tomato. Holding the tomato in the cup of one hand, gently scoop out the pulp, making sure not to tear the tomato. Keep the pulp and juice, you will use it later.

Ok, so I am partial to making my own bread crumbs. This may be because I just can’t trow away good bread, so I always keep some handy in the fridge drawer, stored in a paper bag. Baguettes are the best for this sort of thing. Break the hardened bread in pieces and process in a food processor. The crumbs will not be uniform size and some will be a bit larger, which is good.

Place the bread crumbs in a bowl and add about 8 tablespoons of the tomato juice and pulp you set aside. Mix in the 2 tablespoons of olive oil, the 2 teaspoons of dry oregano, and salt and pepper to taste. Then add the mashed potatoes and mix. Scoop this mixture into each tomato.

Pomodori al Forno!

Pomodori al Forno!

Place the tomatoes snugly either in two loaf pans or other metal pan. Add the olive oil so that it comes up about 1/2 inch. Baste the tomatoes with some of the olive oil.

Bake in a 300 degrees F oven for 20 minutes. Take out and baste the tomatoes with the olive oil in the pan. Return to the oven for another 20 minutes.

Mmmmh… so good with some aged goat cheese or pecorino!

Buon appetito.

Related Posts

Happy New Pizza!

We started the year stumbling upon a great pizza... Peter wanted to try a

Looking Back, Looking Forward

A heartfelt thank you to all our friends and customers who share our passion

Getting Ready…One, Two, Three, Testing

Thanksgiving is around the corner and if you are planning to bake your holiday

Build a Good Fire

  Even in California the fall is showing off its first chill and some rain.

After the Fires… a Good Fire.

All our outdoor activity stopped for a long week as heat and forest fires

A Summer Birthday

Our friend Mike had his birthday party over the weekend and we brought one

Wood-Fired Goodness

Tomorrow is the 4th of July and there's going to be a whole lot

Life is Sweet

We've had such a spell of wonderful weather here in Los Angeles... the cool

Spring Around “Il Forno”

As spring vegetables make their appearance here in California, I get excited about fennel.

Verdura

In Italy I got accustomed to good, organic produce and it is a vital

For the Love of Pizza!

At home, my husband Peter is the pizza maker, or as they say in

Two Words for 2009: Buon Appetito!

The Italian in me has the same attitude come good or bad times: let's

Christmas Around the Oven

In California we can pretty much entertain outdoors almost all year round and I

Chestnuts and Mushrooms

Fall is the season for harvesting and storing, for bundling up and sitting around

In the Beginning…

My fascination with wood fired ovens began in Italy.In the early seventies my parents