20ounces(500grams)cherry tomatoesor other small tomatoes
2tablespoons(30grams)extra virgin olive oil
2tablespoons(25grams)sugar
2clovesgarlic(optional)
1teaspoonsalt
2teaspoonsdried oreganoor thyme
Preheat the oven to 300°F or 150°C. Prep your baking tray; you can use any as long as it fits all the tomatoes without overlapping. We use a quarter sheet pan.Rinse the tomatoes, cut them in half, and arrange them on a single layer without overlapping and facing up.
To a small bowl, add grated garlic, salt, driedoregano, sugar, and extra virgin olive oil.With a teaspoon, top each tomato with the mixture.Each tomato must get a bit of everything to make every bite as delicious as the next.
Slow roast in the oven for about 1 hour and 30 minutes at 300°F or 150°C.