--Tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.

--These can be made up to eight hours ahead and kept at room temperature. Serve at room temperature, or reheat the dish in a 325 F oven for about 15 minutes.

Baked Herbed Tomatoes

Serves 6

6 large beefsteak tomatoes, halved

1 teaspoon sugar

2 tablespoons olive oil

Salt and freshly ground black pepper

For the topping:

1/4 cup coarse fresh breadcrumbs or Panko crumbs

2 tablespoons finely chopped parsley

1 teaspoon finely chopped fresh thyme

2 tablespoons olive oil

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

2. Bake for 1 1/2 to 1 3/4 hours or until browned and slightly shriveled. Halfway through the cooking time, 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. After the tomatoes have cooked, use a bulb baster to remove the excess juices into a small saucepan; reduce on medium heat for about 5 minutes or until slightly thickened. Reserve.

3. Combine the breadcrumbs, parsley and thyme; taste for seasoning. Sprinkle the topping evenly over the tomatoes. Drizzle the olive oil on top, along with the reserved reduced juices. Bake another 20 to 30 minutes, or until the tomatoes are crusty golden brown. Serve immediately or at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)