- 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.
Serve as antipasti, in pasta, on pizza, or add to panfried vegetables.