Preheat oven to 200°F. Line two rimmed trays with parchment or foil.

Put in tomatoes, cut sides up. Mix sugar, garlic powder, salt and add a few grinds of pepper. Sprinkle over the tomatoes. Drizzle first with vinegar and then with olive oil.

Roast in oven six to eight hours; tomatoes will be reduced in size but will retain their shape.

Cool tomatoes. Taste for salt.

Notes:

• My photos, above, show 1/2 recipe.
• Try using a melon baller or a small scoop to remove the “innards.”
• Roasted tomatoes keep in an airtight container, chilled, 2 weeks.
• Bring to room temperature before using.
• May be frozen in bags or in containers between sheets of wax paper. Thaw overnight in the refrigerator.
• One reviewer noted she made these with cherry tomatoes, left whole, others have used different tomatoes.
• Epicurious notes: “We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they’d also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.”
• If you make smoothies, don’t toss the seeds and juices from these tomatoes. Save and add to your breakfast smoothie.