adapted from the recipe at Tigers & Strawberries
I used cherry tomatoes here, but you can do plum, grape, or regular tomatoes. Core if necessary, taking out the leafy stem. Cut in half and squeeze and/or scrape the seeds and liquid out with your fingers.
Put the cut tomatoes in a bowl.
When done cutting, toss the tomatoes with olive oil, making sure all tomatoes are lightly covered with oil. They shouldn't be drowning in oil, but there shouldn't be so little oil that they will dry out in the oven.
Leave them in the oven for thirty minutes and then check them. If they are a bit shrunken and drying a bit with some toasty dark bits on the edges, they are ready for you to sprinkle on the sugar. If they still seem a bit too juicy and there is no darkening, give them another ten minutes in the oven.
If they are ready, take them out of the oven. Sprinkle a little bit of sugar evenly over the tomatoes. At this time, if you want to add herbs, either fresh or dried, this is the time.
Put the tomatoes back into the oven and let them cook for another five to ten minutes or so.
Any syrupy juice that you have on the baking sheets, scrape out and drizzle over the tomatoes.
You can store them in the fridge for up to a week, and you can freeze them for later use.