• 12 plum tomatoes
• ¼ cup olive oil
• 1 ½ T. balsamic vinegar
• 2 large garlic cloves minced
• 2 t. sugar
• salt and pepper
•  

Preheat oven to 275 degrees

Cut tomatoes in half lengthwise and scoop out seeds and pulp, leaving core intact. Drizzle evenly with oil and vinegar.  Sprinkle garlic, sugar, and salt and pepper.  Place on cookie sheet and roast for 2 hours.  Let cool and store at room temp or in refrigerator.