POMODORI AL FORNO

POMODORI AL FORNO image

Yield 6

Number Of Ingredients 9

1 cup olive oil
2 lbs plum tomatoes, halved lengthwise, seeded
1 1/2 teaspoons dried oregano
3/4 teaspoon sugar
1/2 teaspoon salt
1-2 garlic cloves, minced
2 teaspoons minced fresh parsley
aged goat cheese (bucheron)
1 baguette, thinly sliced crosswise, toasted

Steps:

preheat oven to 250 pour 1/2 cup olive oil into 13x9x2 glass or ceramic baking 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 (time will vary, depending on ripeness of tomatoes), about 15-45 minutes longer. layer tomatoes in medium bowl, sprinkling garlic and parsley over each layter; reserve oil in baking dish. drizzle tomatoes with reserved oil, adding more if necessary to cover. let stand at room temperature 2 hours. do ahead. cover; chill up to 5 days. bring to room temperature before serving. serive with aged goat cheese and toasted baguette slices.