Oven Roasted New York Tomatoes

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2 pounds small to medium tomatoes, stems removed and halved or quartered
2-3 cloves cloves, peeled and coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, or 8 branches fresh thyme, or 2 sprigs rosemary
1/2 teaspoon of sugar (optional)
1/4 teaspoon kosher salt
8-10 grinds of freshly ground black pepper

Make the Tomatoes:
       Preheat the oven to 350 degrees F. Place the tomatoes skin side up in a large baking dish . Add the garlic and herbs, and drizzle with the extra virgin olive oil. Gently toss to coat. Season with kosher salt, freshly ground black pepper and sugar if needed.
       Bake, uncovered, for about 2 hours or until the tomatoes are very soft and their skins are wrinkling. Allow them to cool. They will keep in the refrigerator for 1 week or 3- 4 months in the freezer. YUM!

LESSONS Learned:
1. Make sure to pick out the REDDEST, RIPEST tomatoes you can find, even if you don't have the best quality ones to choose from. Slice them with a serrated knife so you don't tear the skins. And try to cut the tomatoes into evenly sized pieces.
2. Use a large roasting pan and don't crowd the pan. Spread those tomatoes out, so the heat can circulate around them.
3. Because we are roasting for a long time, roughly chop or thickly slice the garlic so it doesn't burn. And make sure that the garlic and herbs are coated in the oil.
4. Eating the tomato skins is a personal preference. The peel easily comes off after they're baked, and I like them better that way.