I also bought some sour dough bread and plenty of pumpkin to make soup.
Firstly I halved the tomatoes horizontally and placed them skin down on a baking tray. I added a few slices of garlic to each tomato and sprinkled with brown sugar. Next I drizzled the tomatoes with balsamic vinegar and olive oil, seasoned with salt and pepper and put into a slow oven.
After about an hour in the oven the tomatoes are soft and lightly charred. Set aside to cool.