Winter Roasted Tomatoes

From Alice Waters:

Choose a wide, shallow earthenware dish and pour olive oil to cover the bottom. Over the oil spread a diced onion, 2 or 3 garlic cloves sliced thin, and a scattering of fresh herb leaves such as marjoram, parsley, rosemary or basil. Season with salt. Drain a large can of organic whole tomatoes (drink juice or save for another use), and arrange tomatoes in a single layer over the onions, garlic and herbs. Season with salt and pepper, sprinkle with a little sugar and drizzle with olive oil. Bake, uncovered, at 275 degrees. Coarsely cut up the tomatoes and serve as a sauce with warm pasta, roasted meats and beans or whatever you like. The tomatoes are also delicious served on crusty bread as an hors d’oeuvre.

RESULTS: sweet, velvety. Like sun-dried tomatoes but with more moisture. The garlic and onion on the bottom ended up being too black to eat, but the tomatoes got a nice char on them. I didn't chop them on the cutting board because I didn't want to lose all that nice sauce in the middle, so I just sort of shredded them over a bowl of pasta. Mmmm.