Step 1

Preheat the oven 400°F.

Step 2

Cover two rimmed baking sheets with aluminum foil.

Step 3

Drizzle the olive oil all around the baking sheets.

Step 4

Place the tomato halves on the baking sheets, cut side down, and sprinkle the tomatoes with the slices of garlic, the herbs, sugar, salt and pepper. Drizzle with some more olive oil, over top.

Step 5

Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes. Some of the edges will be slightly charred. Tomatoes will have exuded a lot of juice/tomato water.

Step 6

Allow pans of tomatoes and tomato water to cool.

Step 7

Remove the skins and put the skins in one bowl, to discard. Scoop the tomato pulp up off of the baking sheet into a large bowl, and break up any larger chunks with a fork.

Step 8

Pour the tomato water into Mason jars, or another container, to be used in another recipe.