Oven roasted tomatoes are THE best, especially when most of the ingredients come from pots in my little my little unkempt garden.
Wash, dry and slice tomatoes - I have combination of Cherry and Roma.
Lay them on an oven tray - sprinkle with rock salt, a pinch of sugar, dried and fresh oregano, a liberal lashing of Balsamic vinegar a good lug of olive oil.
Put it into a very low oven - mine was 100 degrees Celsius - for 5-6 hours until they are almost caramalised and crispy around the edge.
Allow to cool and put into a steralised jar and top with a good quality olive oil.
Perfect for any occasion - IF should they live that long!