​Slow Roasted Cherry Tomatoes

These are so tasty mixed with pasta or polenta. Save the juices in the pan, and use them instead of water in your next batch of rice.

2 baskets sweet cherry tomatoes (can use a mixture of colors)
 Salt to taste
 A couple of pinches of sugar
3 tablespoons extra virgin olive oil
Balsamic glaze (optional)

Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.
Arrange the tomatoes on a platter. Drizzle balsamic decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.