I grow plum tomatoes in my garden specifically to make these delicious and sweet roasted tomatoes. You can add these to pasta dishes, casseroles or serve them as a side dish. I freeze these tomatoes so I can enjoy them all winter long.
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup olive oil
1 1/2 TBS balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 450. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, salt and pepper. Roast for 30-45 minutes, until the tomatoes start to caramelize. Remove the tomatoes from pan immediately after you take them out of the oven or they may stick to the pan.
Source: Barefoot Contessa-Back to the Basics - Ina Garten