Ferrigno Roasted Tomatoes (Pomodori Di Ferrigno)
Photography: NASSIMA ROTHACKER
Vegetarian
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Ferrigno Roasted Tomatoes (Pomodori Di Ferrigno)

Tomatoes thrive in the Italian climate; the fertile soil, the water’s edge and the light all being very important factors in the success of this vital crop. This method of cooking the tomatoes is a frugal but smart way of creating a dish of utter deliciousness. Selecting the right tomatoes is important; smell the stalk end for a good peppery flavour. Buy your tomatoes from a sunny climate and choose those with a good, deep, red colour.
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Photography: NASSIMA ROTHACKER

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Serves
6
Total Time
40 Minutes
Ingredients
2 garlic cloves, crushed
4 tbsp of chopped fresh flat-leaf parsley
4-5 tbsp of fresh breadcrumbs
2 tbsp of olive oil
A few sprigs of fresh oregano, chopped
1 tbsp of capers, finely chopped
6 large, ripe, firm tomatoes, cut in half
Sea salt & freshly ground black pepper
2 tbsp of good-quality extra virgin olive oil, to serve
Method
Step 1

Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4.

Step 2

Mix the garlic, parsley, breadcrumbs, olive oil, oregano and capers together in a bowl and season with salt and pepper.

Step 3

Place the tomatoes, cut side up, in an ovenproof dish, cover them with the breadcrumb mix and bake in the preheated oven for 20-25 minutes (depending on size) until the topping is golden brown.

Step 4

Anoint with the finest extra virgin olive oil and serve.

Note: The amount of breadcrumbs you need for this dish will depend on the size of your tomatoes – use more or less as needed.

Recipe courtesy of Cucina di Amalfi by Ursula Ferrigno, published by Ryland Peters & Small (£16.42, was £20)

Photography by Nassima Rothacker © Ryland Peters & Small

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