Super simple roasted tomatoes that are so versatile you can use them on their own as a contorno or as a delicious addition to a pasta al pesto or the classic aglio olio e peperoncino. Another great use is to put them on toasted bread with a generous drizzle of olive oil for a great bruschetta!
4 pounds roma (my favorite for this recipe) or large cherry tomatoes
4-5 garlic cloves skinned and minced
Sale fino
Sale grosso or kosher salt to taste
Black pepper to taste
Oregano dried
Parsley fresh- chopped
Capers- washed and chopped
Black olives- chopped (I like to use the wrinkly sun dried ones)
Bread crumbs
Olio extravergine
Optional
few anchovies chopped
provolone or asiago cheese grated
Cut tomatoes in two, remove some seeds and flesh for larger tomatoes
Salt tomatoes on the cut side, place them on a plate face down for 15 minutes so they release water
In a bowl combine capers, olives, oregano, parsley, bread crumbs and anchovies and/or cheese if you are using them. I haven’t specify amounts because it really depends on your preference. Some people like just a light sprinkle, I am more for a stronger flavor so I would be more generous with the seasoning mix
Pour a couple of tbsp of olive oil on a baking sheet. Lay tomatoes face up and sprinkle seasoning mix. Drizzle olive oil
Roast for 30/35 minutes at 375 with a final 4-5 min low broil for added delicious crust