Slow-Roasted Tomatoes with Lemon Oregano Olive Oil

1 pint grape tomatoes
2 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. olive oil
2 cloves garlic, minced
2 fresh basil leaves, ripped into smaller pieces
12 fresh oregano leaves
2 fresh oregano leaves, minced
zest and juice from 1 lemon

Rinse tomatoes; cut in half lengthwise. Place tomato halves in bowl. Add sugar, salt, and pepper; toss to coat. Arrange tomato halves cut side down on baking tray (make sure baking tray is deep enough to hold liquid).

Cook oil and garlic on medium low heat. When garlic is slightly browned, add basil and whole oregano. Cook until fragrant. Pour oil with garlic and herbs over tomatoes on baking sheet. Roast tomatoes at 250 degrees Farenheit for 2 hours.

Remove tomatoes individually from baking sheet, placing in bowl for storage. Pour remaining oil and solids into a bowl through a mesh strainer, discarding herbs and garlic. Stir minced oregano, lemon zest, and lemon juice into oil. Pour oil over tomatoes. Can be stored in refrigerator for 3 days. Before serving, let sit out to room temperature.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NRU1286.