Bon Appetit; September, 2008
- 1 cup or more olive oil, divided
- 2 lbs. plum tomatoes, halved lengthwise, seeded
- 1 1/2 t. dried oregano
- 3/4 t. sugar
- 1 or 2 cloves of garlic, minced very finely
- 2 t. minced fresh parsley
- aged goat cheese
- 1 baguette, thinly sliced, toasted
Preheat oven to 250 degrees. Pour 1/2 cup oil in 9 x 13 glass dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup 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, about 15 – 45 minutes longer.
Layer tomatoes in medium bowl, sprinkling garlic and parsley over each later; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature for 2 hours. Can be covered and refrigerated for up to 5 days. Bring to room temperature before serving.
Serve with goat cheese and toasted baguette slices.