Slow-roasted tomatoes with persillade topping

Prep: 30 minutes Cook: 1 hour, 55 minutes Makes: 6 servings

6 large beefsteak tomatoes, halved 1 teaspoon sugar 2 tablespoons olive oil

Salt and freshly ground black pepper 2 tablespoons fruity extra-virgin olive oil

Persillade: 1⁄3 cup coarse fresh French breadcrumbs 1 clove garlic, minced 1 teaspoon finely chopped lemon zest 2 tablespoons finely chopped parsley 1 teaspoon finely chopped fresh thyme 1

Heat the oven to 325 degrees. Oil a 9-by-13-inch ceramic baking dish. Arrange the tomatoes cut-side up so they fit snugly in the dish. Sprinkle the sugar over the tomatoes evenly. Drizzle the oil over the tomatoes; season with salt and pepper. 2

Roast until browned and slightly shriveled, 1 1⁄2 to 1 3⁄4 hours. Halfway through, poke the tomatoes with a fork to help release some of the juices. Spoon the juices over the tomatoes a few times as they cook. 3

After the tomatoes have cooked, use a bulb baster or spoon to transfer the excess juices into a small saucepan; reduce on medium heat until slightly thickened, about 5 minutes. 4 For the persillade, combine the ingredients in a small bowl; taste for seasoning. Sprinkle evenly over the tomatoes. Drizzle with the olive oil, along with the reduced tomato juice. Roast 20 to 30 more minutes or until the tomatoes are crusty golden brown. Serve hot or at room temperature. Nutrition information per serving: 141 calories, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 6 g sugar, 3 g protein, 54 mg sodium, 3 g fiber