SLOW-ROASTED SUMMER TOMATOES
Steps:
- Heat oven to 350 degrees. Line a rimmed baking sheet with parchment. Brush on a couple of tablespoons of olive oil. Cut tomatoes in half through the equator. Arrange halves cut side up on baking sheet. Sprinkle a pinch each of kosher salt and granulated sugar over each half, and drizzle each with drops of balsamic vinegar. Top with minced oregano. Drizzle remaining olive oil over and around tomatoes. Put pan in center of oven and roast until tomatoes are concentrated, dark reddish brown and collapsed to at least half their original height. This will take 3 to 4 hours. Serve warm or at room temperature.
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