Name: Pomodori al Forno
Yield: 6 Servings
Ingredients: 1 cups (or more) olive oil, divided; 2 pounds plum tomatoes, halved lengthwise, seeded; 1 1/2 teaspoons dried oregano; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1 to 2 garlic cloves, minced; 2 teaspoons minced fresh Italian parsley; Aged goat cheese (such as Bûcheron); 1 baguette, thinly sliced crosswise, toasted

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