Slow oven-roasted tomatoes are super easy and develop a deep concentrated sweet flavor. These are great tossed with pasta and fresh basil, pile high on an appetizer patter, or delicious as a bruschetta topping with burrata and fresh pesto.
 
Roasted caramelized tomatoes
Yields approx. 1 cup
 
8-10 Roma tomatoes or 60 grape tomatoes 
6 sprigs fresh thyme
3 sprigs fresh oregano, chopped or 1 tsp dried
3 cloves garlic, minced
¼ tsp. salt
¼ cup extra-virgin olive oil
1 ½ teaspoons granulated sugar
 
Preheat oven to 300 degrees
Line baking sheets with parchment paper.
Wash tomatoes and cut in half or quarters if using Roma tomatoes. Place on prepared baking sheet or oven proof skillet.
Place the thyme, oregano, garlic and salt and drizzle olive oil over the top.
Bake for 30 minutes, then sprinkle sugar over all the tomatoes and continue baking for 50-60 minutes. Remove from oven and let it cool in the pan before serving. 
 
Store in an airtight container and refrigerate up to one week or can be frozen in an airtight container drizzled with olive oil.