Name: Roasted Roma (or plum) Tomatoes
Ingredients: 10-12 roma tomatoes, halved (quartered if really large); 1/4 cup olive oil; 2-3 cloves garlic, minced; 1 tablespoon brown sugar; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Ingredients

10–12 roma tomatoes, halved (quartered if really large)
1/4 cup olive oil
2–3 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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Instructions

Preheat oven to 300F degrees.
Cover a sheet pan with tin foil. Arrange tomatoes, cut side up, in a single layer. Drizzle with olive oil. Sprinkle with garlic, sugar, salt and pepper.
Roast for about 2 hours until the tomatoes are concentrated and start to caramelize.
Cool to room temperature.
If not using the tomatoes right away, store the them in your fridge for up to three days.
Otherwise, freeze for later use. To freeze, line tomatoes in a single layer on baking sheet lined with parchment paper. When frozen you can pack them into plastic bags or a smaller airtight container.