Italian Roasted Tomatoes

I’d like to share a simple recipe from my mom's cookbook for a delicious Italian side dish. It's easy to make, healthy, and particularly suitable for cooking in bulk. I usually bake a couple of trays ahead of time and eat them throughout the week with my salad, meat or fish.

Although it takes quite a long time to cook (about an hour and a half), preparation time is only 20 minutes. Set a timer and focus on other activities or just relax while you’re waiting.

Buon appetito!

Servings: 6

Preparation time: 20 minutes

Cooking time: 90 minutes


6 tomatoes on the vine (c. 2 inches/5 cm diameter)

1/2 cup/150 grams bread crumbs

1 clove of garlic

1 bunch Parsley

Olive Oil (4 tbsp for mixture + more for drizzling)



1. Preheat the oven to 350 F (180 C)

2. Slice the tomatoes in half, and make a few little cuts on the top of the tomatoes, so that the oil filters through. Drizzle olive oil over the tomatoes, and add a pinch of salt.

3. Finely chop the garlic and the parsley

4. In a bowl, place the bread crumbs, garlic, parsley, a pinch of salt, and 4 tbsp of olive oil to coat the mixture. If the mixture seems dry, add more olive oil. Add salt to taste.

5. Place the tomato halves on a baking tray. Top the bread crumb mixture on each tomato.

6. Bake in the oven for 90 minutes. Remove from oven and let sit 10 -1 15 minutes before serving.


For a gluten-free, grain-free option, you can substitute the bread crumbs with ground almonds.

And... Buon Appetito!

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