10 plum or garden tomatoes, washed

1 1/2 cups (375 ml) olive oil, approximately

1 teaspoon (5 ml) sugar

Salt and freshly ground pepper

With the rack in the middle position, preheat the oven to 120 °C (250 °F).

Cut the garden tomatoes into wedges or halve the plum tomatoes. With your thumbs, remove the juice and seeds from the tomato pieces.

In a bowl, combine the tomatoes with 60 ml (¼ cup) of the oil and the sugar. Season with salt and pepper.

Place the tomatoes on a baking sheet, cut side down. Bake for 2 hours and 30 minutes. Transfer the tomatoes to a 1-litre (4 cups) jar and cover completely with oil. Cover and refrigerate. They will keep for about 1 month in the refrigerator.

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