6 lg. firm ripe tomatoes, about 7 oz. (200 g) each
2 cloves garlic, finely chopped
2 tbsp. chopped flat-leaf parsley
5 tbsp. olive oil
Salt and freshly ground pepper
1 tbsp. sugar

Preheat oven to 425 degrees. Wash the tomatoes and halve horizontally. Remove the seeds with a small spoon. Combine the garlic and parsley. Lightly oil a baking dish large enough to hold the tomato halves in a single layer.

Arrange the tomatoes in the dish, cut side up. Drizzle with the remaining oil and sprinkle with the garlic mixture, salt, pepper and sugar. Bake the tomatoes for 1 hour. Serve hot. Serves 4.