Amazingly Sweet Slow-Roasted Tomatoes

This is a New York Times recipe I found to be especially delicious. Store them in an enclosed container in the frig for a few days. One day I floated them on top of bowls of tomato soup. Another day I layered them over pasta with tomato sauce and Parmesan. To allow these tomatoes to shine I placed a layer of roasted tomatoes in a small glass baking dish and then topped them with shaved pecorino Romano and melted them a few minutes in the oven

Ingredients

• Plum tomatoes, 1-4 pounds
• Coarse salt
• Small amount of sugar
• 1-4 tablespoons olive oil

Directions

1. Preheat oven 300 degrees F
2. Wash and dry tomatoes. Cut in half lengthwise
3. Toss in a bowl with olive oil
4. Place cut side up on a broiler pan or a rack over a baking sheet
5. Sprinkle with coarse salt
6. Sprinkle with a tiny bit of sugar
7. Bake 1-4 hours until slightly dry and starting to wrinkle.
8. Cool and store in an enclosed container in the frig

Voila!