Preheat oven to 425ºF.
Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.
Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle.
When the potatoes have about 10 minutes left in the oven, place the tomatoes onto a baking sheet and drizzle them lightly with EVOO. Season them with salt and freshly ground black pepper and roast them in the oven until they’ve blistered, about 15 minutes.