Stuffed Baked Tomatoes – Pomodori al forno Recipe
- 6 medium tomatoes, ripe but firm
- 2 russet potatoes
- 1 cup of olive oil + 2 tablespoons
- ½ cup bread crumbs
- 2 teaspoons dry oregano
- Salt and pepper to taste
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.
I am partial to making my own bread crumbs… this may be because I just can’t throw 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. Or use ready-made bread crumbs.
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.
Place the tomatoes snugly either in two loaf pans or other metal pan. Add the olive oil so that it comes up about ½ inch. Baste the tomatoes with some of the olive oil.
Bake in a 300° F wood fired 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.
Buon appetito from Los Angeles Ovenworks!