1/3 cup olive oil
6 cloves garlic, minced
1 tablespoon bottled Italian seasoning
1 tablespoon sugar
1 pinch salt
3 dashes ground black pepper
2 tablespoons oregano, coarsely chopped
Preheat oven to 300F.
Rinse the Roma tomatoes with water, drain and pat dry with paper towels. Slice them into halves and transfer them to a big bowl. Add the olive oil, garlic, Italian seasoning, sugar, salt, ground black pepper and oregano. Gently stir to mix well. Transfer the tomatoes to a baking sheet or sheet pan. Arrange them in one single layer. Slow roast the tomatoes for 1 hour. Dish out and serve immediately.