2 tablespoons butter 1 tablespoon brown sugar 2¾ pounds 2-inch tomatoes (or Roma tomatoes), halved and seeded 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh oregano Salt and pepper, to taste Pie pastry for a 12-inch tart Extra sprigs fresh oregano (for garnish) 1. Set the oven at 400 degrees. Have on hand a 12-inch French tart pan with removable base and a rimmed baking sheet. 2. In a skillet large enough to hold the tomatoes, melt the butter over medium heat. Add the sugar and cook to dissolve it. When it starts to caramelize, add the tomatoes, cut sides up. Lower the heat and cook for 10 minutes or until the tomatoes release their juices. 3. Add the balsamic vinegar and cook 2 minutes more. Leaving the juices in the pan, arrange the tomatoes in the tart pan, cut sides up. Sprinkle with oregano, salt, and pepper. 4. Roll the pastry and with scissors, cut it into a 12-inch round. Place it on top of the tomatoes, tucking it in at the edges. With a fork, make small holes in the pastry. 5. Set the tart on the baking sheet and transfer to the oven. Immediately reduce the oven temperature to 375 degrees. Bake the tart for 30 minutes, or until the pastry is golden brown. 6. Let the tart sit for 5 minutes. Run a knife around the pastry to loosen it from the pan. Set a large plate upside down on the tart and using pot holders, turn the plate right side up so the tart comes out. Cut into wedges and garnish with oregano.