Cut tomatoes in half and place cut-side up on a baking sheet or roasting pan.
The tomatoes should all be touching each other, lined up in neat rows/columns to fill the pan/tray.
Sprinkle with salt to taste
Add the 2 tbsp sugar on top of the lightly salted tomatoes.
Let sit for 15 minutes while you get the other items ready.
While your tomatoes rest, preheat oven to the lowest setting that your oven will go, usually I do this at 170˚F.
Wash and de-leaf your thyme and rosemary, and finely mince the leaves.
Mix your minced rosemary/thyme herb mixture with some extra virgin olive oil
Squeeze some of the liquid from the shallot before combining with the herb/oil mixture
Add a small pinch of salt.
Spread the cut-side of each tomato with the mixture above
Pour over some olive oil on top of the tomatoes before you put in the oven at 170˚F.
Cook the tomatoes for 18-24 hours and watch them slowly cook and shrink down to 35% of their original size.
This is dangerous to leave your oven unattended! Be careful folks!