PREHEAT OVEN TO 250. POUR 1/2C OIL INTO 13X9X2
IN GLASS OR CERAMIC BAKING DISH. ARRANGE TOM IN
DISH WITH CUT SIDE UP. DDRIZZLE WITH REMIANING
1/2 C OIL. SPINKLE WITH OREGANO, SUGAR, AND
SALT. BAKE 1 HOUR. USING TONGS, TURN TOM OVER.
BAKE 1 HOUR LONGER. TURN TOM OVER AGAIN, BAKE
UNTIL DEEP RED AND VERY TENDER, TRANSFERRING
TONM TO PLATE WHEN SOFT. (TIME WILL VARY
DEPENDING ON RIPENESS OF TOM) ABOUT 15 TO 45
MIN LONGER.
LAYER TOM IN MED BOWL, SPINKLING GARLIC AND
PARSLEY OVER EACH LAYER, RESERVE OIL IN BAKKING
DISH. DRIZZLE TOM WITH RESERVED OIL ADDING MORE IF
NECESSARY TO COVER. LET STAND AT ROOM TEMP 2
HOURS.
DO AHEAD, COVER, CHILL UP TO 5 DAYS. BRING TO ROOM
TEMP BEFORE SERVING (I USUALLY DO NOT DO THIS
STEP).I LEAVE THEM COVERED AT ROOM TEMP FOR A
COUPLE OF DAYS AS LONG AS IT IS NOT TOO HOT IN THE
HOUSE).
SERVE- SPREAD GOAT CHEESE ON TOASTED BAGUETTE
SLICES AND TOP WITH TOM. YOU CAN TOSS THESE TOM
ONT HE TOP OF PASTA TOO.
Originally Submitted
12/17/2019
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