Ingredients:

  • 2 lbs mixed heirloom tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • 1/2 tsp granulated sugar
  • 1 tbsp coarse-ground black pepper
  • 1 tsp crushed red pepper flakes
  • 3 cloves garlic
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat your oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the heirloom tomatoes into uniform wedges and place them in a large mixing bowl.
  3. Drizzle the extra virgin olive oil over the tomatoes and toss gently with a spatula to avoid bruising the flesh.
  4. Sprinkle in the coarse black pepper, salt, sugar, and red pepper flakes.
  5. Add the thinly sliced garlic, tossing once more until every wedge is evenly coated.
  6. Spread the tomatoes in a single layer on the prepared baking sheet, ensuring they are not crowded to prevent steaming.
  7. Roast for 90 minutes, gently rotating the pan every 30 minutes, until the tomatoes appear concentrated, shrunken, and have mahogany-colored edges.
  8. Remove from the oven and immediately drizzle with balsamic vinegar while the tomatoes are hot.