12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 olive oil
1 1/2 T balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp pepper
10 fresh basil leaves, julienned
Preheat oven to 450. Arrange tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavors are concentrated. Sprinkle the basil on top and serve warm or at room temp.
*They can also be slow roasted at 275 for 2 hours.