Ferrigno Roasted Tomatoes (Pomodori Di Ferrigno)
All products on this page have been selected by our editorial team, however we may make commission on some products.
Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4.
Mix the garlic, parsley, breadcrumbs, olive oil, oregano and capers together in a bowl and season with salt and pepper.
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.
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
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.