Roasted Plum Tomatoes

12 plum tomatoes      
Sugar
Pepper
Dried basil, oregano or tarragon
¼ c extra-virgin olive oil

Preheat the oven to 325.  Halve the tomatoes lengthwise.  With a small, sharp knife, cut out just the top of the hard white core.  Make a few cuts through the hard flesh in the tomato center, being careful not to pierce the skin.
Place the tomatoes on a rimmed baking sheet.  Sprinkle each tomato half with a small pinch of sugar and pepper (I mixed them together) and a generous pinch of herb.  Drizzle with ½ tsp olive oil over each half.

Bake for 30 minutes.  Reduce the oven temperature to 200 and bake until the tomatoes are collapsed, 2 to 2 ½ hours.  Serve warm or at room
temperature.

Leftover tip:  Cut the baked tomatoes into slivers and toss with hot pasta, olive oil and fresh basil.

From: Hallmarkcards