Pomodori Al Forno

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.