Halve tomatoes, dust with sugar and fry cut-side down until caramalized. Flip back up and reducing heat to medium, let the bottoms soften until done.
Depending on what else is in the pan, I would use a scant 3 tablespoons of olive oil. I don't measure it, I guage the amount. If flying with fatty bacon - less oil.
Beef tomatoes are just great. But they need longer time, to cook.
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