Roasted Tomatoes

12 plum tomatoes, cut in half lengthwise,
4 Tbs olive oil
1 1/2 Tbs balsamic vinegar
2 teaspoons sugar
1 1/2 tsp salt
1/2 tsp black pepper

Remove seeds from tomatoes by squeezing the halves gently. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with sugar, salt, and pepper. Roast for 25 to 30 minutes at 450 degrees, until the tomatoes are begin to caramelize. Serve warm or at room temperature.