Preheat the oven to 300 degrees Fahrenheit or 150 degrees celsius. If you want you can line your baking tray with parchment paper, although that's not necessary.I use a round baking tray but you can use any shape or any baking dish, as long as it fits all tomatoes comfortably, not one on top of the other.
Rinse the tomatoes, then cut them in half and arrange them on the baking tray, facing up. They should be placed close on a single layer, without overlap.
Season each tomato with salt, oregano - dried or a few fresh sprigs - and a generous drizzle of extra virgin olive oil.
Then add a pinch of sugar on top of each tomato. It's important that each tomato gets a bit of everythingso that every bite is as delicious as the next.Crush a couple of garlic cloves and add them to the baking tray with their peel.
Slow roast in the oven for at least 1 hour and 30 minutes at 300F or 150C. The confit tomatoes should be very soft when they come out of the oven.
DO THIS IF YOU LOVE GARLICIf you love tomato confit with a deeper and richer garlic flavor, then mince the garlic finely or mash it with a garlic masher, mix it with olive oil in a small bowl, then with a teaspoon apply the garlic-oil mixture on top of each tomato.Season with the other ingredients and slow roast as instructed.This way is more time-consuming, but your tomato confit will have an even more intense flavor. If you are a garlic lover, like me, you've got to try them this way.They are so so tasty, the garlic literally melts in the tomatoes, and it gets all sweet. Let me know what you think if you do try.