Olive-Oil-Poached Tomatoes

• 12 large beefsteak tomatoes (not too ripe), halved and seeded
• Salt and pepper
• 3 tablespoons sugar
• 10 cloves garlic, lightly crushed
• 1/2 bunch thyme
• Olive oil (about 1 1/2 quarts)

1. Preheat the oven to 175 degrees.
2. Place the tomatoes, cut side up, in a roasting pan just large enough to fit them snugly in a layer (use two pans if necessary).
3. Season with salt and pepper.
4. Sprinkle with sugar, garlic and thyme, then pour in enough olive oil to almost cover the tomatoes.
5. Bake for 4 to 5 hours, until skins are very loose.

beefsteak tomatoes, salt, sugar, garlic, thyme, olive oil

Taken from cooking.nytimes.com/recipes/11133 (may not work)