Roasted Tomato "steaks"

In our veggie box this week we got 5 lovely tomatoes, all ready at the same time, so bacon tomato sandwich with some mixed bitter greens and mozzarella with balsamic and basil. But just in case we weren't going to eat all the tomatoes, I decided to roast them  in thick "steak" slices and roast them with a little oil, garlic and a salt/sugar mixture and balsamic vinegar.  

Directions:

4-5 medium tomatoes, cored, sliced thick

2 T olive oil

1 T balsamic vinegar

2 cloves garlic, minced

1 1/2 tsp sugar

1/2 tsp salt

pepper to taste

Preheat oven to 450 º and line a sheet pan with parchment paper. Line the tomato slices with a little room. Drizzle oil, vinegar and garlic. Mix the sugar and salt in a small bowl and sprinkle evenly on tomatoes. Add pepper. Roast for 20-25 minutes until the tomatoes start to shrink and carmelize.