Just tried this. Delicious. I couldn’t link the recipe from Food Network so here it is.
Olive oil, garlic, balsamic vinegar, sugar.
Of course I used Juliets. Scooped out the seeds with finger. Didn’t take long but maybe you could skip this step? I actually put everything in a bowl and quickly mixed and dumped it all in the tray. But that made it a bit juicy so I drizzled a bit more olive oil on top. (Add more garlic too if you like it.). ALSO I knocked that oven temp down a bit. Watch them until you know what temp and time it takes to roast properly.

Ina Garten roasted tomatoes

* 12 
plum tomatoes, halved lengthwise, cores and seeds removed
* 4 
tablespoons olive oil
* 1 1⁄2
tablespoons balsamic vinegar
* 2 
large garlic cloves, minced
* 2 
teaspoons sugar
* 1 1⁄2
teaspoons kosher salt
* 1⁄2
teaspoon fresh ground black pepper


* Preheat the oven to 450 degrees F.
* Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
* Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
* Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
* Serve warm or at room temperature.

That looks so good! I planted 4 juliet plants a few years ago, I roasted so many of them that year. They taste ok fresh, but they're excellent for cooking. I'm planting them this year as my main paste tomato (but when they really get going, they all become paste tomatoes).

I I could give it a thousand thumbs up I would.
The sugar and salt combo did it for me.

“The sugar and salt combo did it for me.”

Yep, me too though i may not have used a full tsp. and half. I just sprinkled it on. The balsamic vinegar is sweet too.
Even Juliet tastes gourmet-ish when cooked.

There's a roasted tomato sauce that I make, that is very similar, but has some onion, and some red wine, instead of the balsamic vinegar, plus a generous amount of fresh basil. I do the roasting outside, on my gas grill - I hate to heat up the oven in the summer. I even bake my bread out there in the summer!

Found a workable link: (though that picture doesn’t fit the recipe)

https://www.foodnetwork.com/recipes/ina ... pe-1947520