Pre-heat oven to 250'F. Pour 1/2 cup olive oil into a 13x9x2 inch glass or ceramic baking dish. Arange tomatoes in dish, cut side up. Drizzle with the remaining 1/2 cup oil. Sprinkle with oregano, sugar and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake ntil deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15-45 minutes longer.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (28%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 595mg||21 %|
|Potassium 474.2mg||12 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 50.3g|
|Protein 11.4g||16 %|
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Calories per serving: 354
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