Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

I was afraid we were not going to have enough of these to make the piadinas, because I kept eating them off of the baking sheet!! They are perfect, and cherry tomatoes will work for this also. The yield is a guess. **NOTE: I have made these with cherry tomatoes here at home and found that the temp of the oven should be 275º-300ºF. At 350ºF they will burn because they are so much smaller.

Directions

  1. Preheat the oven to 350ºF.
  2. Cut the tomatoes in half lengthwise and remove the seeds.
  3. Drizzle with olive oil and lightly salt; toss to coat.
  4. Place on baking sheets lined with parchment paper, cut side up*.
  5. Bake in oven until skin is wrinkled and juices have been mostly absorbed, but flesh is still moist. Flesh should be soft to the touch. This will take appox 1-2 hours at 350ºF, depending on the size of the tomatoes.
  6. Remove from oven and set aside to cool.
  7. *If skins are NOT to be used in dish, roast the tomatoes cut side DOWN and remove skins after roasting and tomatoes are slightly cooled.
  8. If you want the "charred" flavor of the tomato in the dish, roast cut side DOWN and leave the skins on after roasting.

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