Baked Tomatoes
(Pomodori al Forno)
Ingredients:
2 pounds plum tomatoes, halved lengthwise, seeded
2 teaspoons minced fresh Italian parsley
1 cups (or more) olive oil, divided
1 and 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1 to 2 garlic cloves, minced
Aged goat cheese
1 baguette, thinly sliced crosswise, toasted
Directions:
Preheat oven to 250°F.
Pour 1/2 cup olive oil into 13 x 9 x 2-inch glass or ceramic baking dish.
Arrange tomatoes in dish, cut side up.
Drizzle with remaining 1/2 cup olive oil.
Sprinkle with oregano, sugar, and salt.
Bake 1 hour.
Using tongs, turn tomatoes over.
Bake 1 hour longer.
Turn tomatoes over again.
Bake until deep red and very tender, transferring tomatoes to plate when soft (depending on ripeness of tomatoes), about 15 to 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer.
Reserve olive oil in baking dish.
Drizzle tomatoes with reserved olive oil, adding more if necessary to cover.
Let stand at room temperature 2 hours.
Serve with aged goat cheese and toasted baguette slices. Serves 6.