Slow Roasted Tomatoes

My Carolina Kitchen

Preheat the oven to 300 degrees F. Slice 8 to 10 plums tomatoes in half lengthwise and arrange on a lightly oiled rimmed baking sheet, cut side up. Be careful, the tomatoes will want to slide around. Drizzle with about 4 tablespoons extra-virgin olive oil and sprinkle evenly with some sugar, about a teaspoon, then thinly sliced garlic, a clove or two depending on their size, and plenty of crunchy sea salt and freshly ground black pepper. Roast until the tomatoes turn a deep red and are wrinkled, which should take about 2 to 2 ½ hours. Remove them from the oven and let cool on the baking sheet. They are good warm or at room temperature.

Adapted from Cooking for Friends from Williams Sonoma, serves 4 – 6