Slow-Cooked Tomatoes

• 12 medium-size ripe tomatoes
• 2 tablespoons olive oil
• 1 tablespoon sugar
• Salt and freshly ground pepper to taste

1. Preheat oven to 250 degrees.
2. Without coring, cut the tomatoes in half horizontally.
3. Brush a sheet pan with the olive oil.
4. Set the tomatoes on the pan skin side down
5. Sprinkle the cut faces of the tomatoes with sugar, salt and pepper.
6. Place the tomatoes in the oven, and bake for 3 1/2 to 4 hours, or until their skins are shriveled and the pulp appears somewhat dry.
7. The tomatoes should have a jamlike consistency.
8. Serve warm as a condiment for grilled meats.

tomatoes, olive oil, sugar, salt

Taken from cooking.nytimes.com/recipes/3356 (may not work)