Wash the tomatoes and thoroughly dry them. Cut them in half.
Toss the tomatoes lightly with olive oil in a non-reactive pan. – see Note 3.
Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve. – see Note 4.
1. In Australia, the tablespoon is 20 ml. In many other countries, the tablespoon is 15 ml so you may need to adjust your measurements accordingly. For the best flavour and nutrition, it is important to use olive oil, ideally, extra virgin olive oil.2. For the best flavour, my preference is for sea salt and freshly ground black pepper.3. A reactive pan may be made from copper, aluminium or cast iron and react with acidic foods, such as tomatoes. They may alter the colour and flavour of the food cooked in them. Non-reactive pans are those which are ceramic, stainless steel, glass or enamelled. 4. The tomatoes may be served as an appetiser; for example, with crusty bread and a ball of fresh mozzarella or burrata. Be sure to bring the tomatoes to room temperature before serving. Do not serve the tomatoes cold from the fridge; their flavours will be dulled.5. If serving with pasta, top the pasta with some fresh basil leaves and grated/shaved Parmesan. A drizzle of extra virgin olive oil is a nice touch just before serving.6. See other serving suggestions above.