These slow-roasted grape tomatoes are marinated with Italian seasoning and olive oil. Great as cooked into a spaghetti sauce,as a side dish with chicken, or top on a green salad.
Place the halved grape tomatoes in a small bowl and sprinkle with the sugar, let sit for about 5 minutes.
Add the olive oil and seasoning. Toss to coat.
Pour the bowl of tomatoes, garlic, and olive oil onto the baking sheet Arrange most of the tomatoes cut to side up
Place the baking sheet on the center rack and slow roast at 225° for 90 minutes.
Notes
Any tomato can be roasted, but smaller ones, like cherry or grape tomatoes, will roast faster than larger ones. If you're using larger tomatoes, consider cutting them into quarters or halves for even cooking.Before roasting, toss the tomatoes in olive oil and season them with salt and pepper. You can also add herbs and spices like garlic, basil, oregano, or rosemary for additional flavor.The lower oven temperature, around 225°F, will result in slower roasting and a more concentrated flavor. Arrange the tomatoes in a single layer on a baking sheet. If they're piled on top of each other, they'll steam rather than roast.Leaving space between the tomatoes will allow the heat to circulate properly and will give you a better roast. Check regularly to prevent burning and turn them occasionally for even roasting.The tomatoes should be soft and slightly shriveled when done, and may have some charred spots. This will ensure a sweet, concentrated flavor.The recipe can be halved or doubled.