Oven-Roasted Tomatoes

6 medium tomatoes, sliced crosswise 1/2 – to 3/4 inch thick heirloom tomatoes sliced
Olive oil
Salt, pepper and sugar

Heat oven to 300º F. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar (optional). Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized, about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator.

You can also pack oven roasted tomatoes into containers to freeze. They make an awesome addition to anything in the winter.