Pomodori al Forno

Preheat oven to 250 degrees. Pour ½ cup olive oil into 13 × 9 × 2 glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining ½ cup oil. Sprinkle with oregano, sugar, and salt. Bake for 1 hour. While using tongs, turn tomatoes over and then bake for 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender.

Transfer the tomatoes to a plate when soft (time will vary, depending on ripeness of tomatoes), for about 15-45 minutes. Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature for 2 hours, cover; chill up to 5 days. Bring to room temperature before serving. Serve with aged goat cheese and toasted baguette slices.