1 - Rinse the tomatoes and halve them lengthwise.
2 - Place them cut side up on the baking sheet lined with parchment paper. Sprinkle them with salt, garlic, peeled and chopped, brown sugar, oregano and other herbs (for instance fresh thyme sprigs and fresh mint leaves), and extra virgin olive oil.
3 - Preheat the oven to 140C/280F and roast the tomatoes for 40/45 minutes, until a little bit shriveled but not burnt.
4 - Mash the tomatoes with a fork
5 - to obtain a sauce for pasta
Confit tomatoes can be served as an appetiser, can be used as a topping for focaccia or as a sauce for pasta. They can be stored in refrigerator for a few days, or placed in glass jars to be sterilised for a longer storage.