OVEN ROASTED TOMATOES

6 medium tomatoes, sliced crosswise 1/2 to 3/4 inch thick
Olive oil
Salt, pepper and sugar (to taste)

Heat oven to 300 degrees F. Line two baking sheets with aluminum foil; generously rub with oil.

Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar.

Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour.

Roasted tomatoes will keep 4 or 5 days in the refrigerator.

Source: California Tomato Commission