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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 6 tablespoons olive oil
- 6 large vine-ripened tomatoes
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 large garlic cloves
- 1/2 cup finely chopped fresh flat-leafed parsley leaves
Method
- Preheat oven to 300 F. and coat bottom of a 13-by-9 inch baking dish with 3 tablespoons oil.
- Cut a thin slice from stem end of each tomato and arrange tomatoes, cut sides down, in dish.
- Bake tomatoes 30 minutes.
- Baste tomatoes with pan juices and bake 30 minutes more.
- In a small bowl stir together sugar, salt, and pepper and sprinkle over tomatoes.
- Bake tomatoes 30 minutes more (1 1/2 hours total).
- Mince garlic and in a skillet cook with parsley in remaining 3 tablespoons oil over moderately low heat, stirring, until garlic is softened, 3 to 5 minutes.
- Season parsley mixture with salt and pepper.
- Serve tomatoes topped with pan juices and parsley mixture.
