12 plum tomatoes, halved lengthwise, cored and seeded
4 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil and place the tomatoes, cut side up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25 to 30 minutes, until the tomatoes are slightly caramelized. Serve warm or at room temperature. Yield: 4 to 5 servings.