Slow-Roasted Tomatoes in Fresh Basil and Oregano

This sauce is so delicious and full of flavour. My friend Chris makes me prepare it every time we see each other :) 

12 tomatoes

4 onions

5 large cloves of garlic

1 tablespoon of dried basil

1 tablespoon of dried oregano

A heaping handful of fresh basil

2 stems of fresh oregano

1 tablespoon of sugar

1/2 a cup of coarsely chopped sun-dried tomatoes

Salt and [epper to taste

 olive oil

1. Wash the tomatoes and cut them into quarters, lay them in a baking pan face up
2. Remove the peel on the garlic cloves and disperse them throughout the pan
3. Pour the olive oil over the tomatoes
4. Sprinkle the sugar over the tomatoes so they don't get bitter and add the dry oregano and basil
5. Add the salt and pepper
6. Finely chop the basil and oregano and lay half of it over your dish
7. Mix everything in the baking pan well so the flavours begin to blend
8. Bake in the oven for about 30 minutes at 170 degrees Celsius
9. While the tomatoes are baking, chop the onions in chunks and fry them in a pan with some olive oil until they are cooked. Once they are golden, toss in the coarsely chopped sun-dried tomatoes.
10. Make sure you stir the contents of the baking pan every 10 or so minutes
11. Once everything is cooked, add the onions to the baking pan and serve with pasta or as a dip for bread.

Might you have leftovers?