Sloooooooow…. roasted…. tomatoes…. aaaaaaah…… slightly burnt…semi-juicy….but the flavor is so intense! Laveeet! The one hour wait is sooo worth it.
Cut the tomatoes in half or in quarters. Halves are better so you can catch all the remaining juice.
Place them in a bowl
Add a tablespoon or two of olive oil.
Sprinkle with sugar and mix. I am guilty of adding more sugar than necessary
Place them in a pan or oven-safe dish. Bake at 200 degrees. Take a bath. Read a book. After an hour, your slow roasted tomatoes are ready.
The super burnt ones that you see in the picture are bell peppers which only need 20 minute oven time but spent an hour there.