Summer Tomato Gratin

• 2 pounds ripe, firm tomatoes, sliced
• Salt
• freshly ground pepper to taste
• 1/2 teaspoon sugar
• 1/2 cup fresh or dry bread crumbs, preferably whole wheat
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 400 degrees.
2. Oil a 2-quart gratin or baking dish.
3. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
4. Toss together the bread crumbs, parsley and olive oil.
5. Spread over the tomatoes in an even layer.
6. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden.
7. Remove from the oven, and allow to cool for at least 15 minutes before serving.

pounds ripe, salt, freshly ground pepper, sugar, bread crumbs, flatleaf, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1012715 (may not work)