Slow Roasted Tomatoes

2       lbs        tomatoes, halved lengthwise

½      tbsp      sugar

½      tbsp      olive oil

¼      tsp        salt

½      tsp        dried basil

½      tsp        dried oregano

1/8    tsp        black pepper

Preheat oven to 200. Combine all spices and oil together in a bowl and add the tomatoes. Toss to coat. Arrange in a single layer on a baking sheet lined with parchment paper or a Silpat, and slow roast tomatoes for 7 ½ hours. Serve as a side dish, on a sandwich, or over pasta.