Ingredients
Directions
1
Adjust oven rack to upper-middle position and heat oven to 450 degrees Fahrenheit.
2
Line jelly-roll pan or rimmed cookie sheet with foil.
3
Spread two 28-ounce cans of drained and seeded tomatoes in a single layer on foil, and sprinkle evenly with 1½ tablespoons of dark brown sugar.
4
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
5
Let tomatoes cool slightly, then peel them off the foil.
6
Transfer to a small bowl and set aside to use them in the soup.