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Olive-Oil-Poached Tomatoes

(This recipe is adapted from the recipe for Pomodori Al Forno from Cafe Lago in Seattle)

2 pounds Roma or plum tomatoes, cut in half and seeded
2 tablespoons dried oregano
4 cloves of garlic, sliced
2 tablespoons flat-leaf Italian parsley, minced
salt and pepper
extra-virgin olive oil

Preheat oven to 250 degrees F.  Pour 1/2 cup of the olive oil into an oven proof baking dish (large enough to hold the tomatoes in a single layer).   Arrange the tomatoes in the dish, cut side up and drizzle them with another 1/2 cup of olive oil.   
Rub the dry oregano between your fingers and sprinkle it over the tomatoes.  Add a pinch of salt and freshly ground black pepper to taste.  Roast in the oven for 1 hour.  Gently turn the tomatoes over and roast for another hour.  Turn the tomatoes over and roast until they are very tender, but still retain their shape. The time will vary, depending on the tomatoes.  They may be tender enough at the end of 2 hours or may need 15 to 30 minutes longer.  It is a good idea to watch the tomatoes carefully after the first 1 1/2 hours to make sure they don’t become too soft.  When they are finished remove the tomatoes to a plate and reserve the oil. 
Layer the tomatoes in a bowl, sprinkling some of the garlic and parsley over each layer.  Prepare additional garlic and parsley if needed.  Drizzle the reserved olive oil over the tomatoes to cover.  Add additional extra-virgin olive oil if necessary.  Let the tomatoes stand at room temperature for 2 hours, then cover and refrigerate for up to 5 days.   Bring to room temperature before serving.  To serve, add a piece of tomato and some of the oil to some crostini with marinated goat cheese or serve alone on a crostini.  You can also serve this with an aged goat cheese such as Bucheron or use it as the tomato topping for the fresh goat cheese with herbs above.