pearl couscous with olives and roasted tomatoes

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5 steps

1
Roast tomatoes and prepare oil: Put oven rack in middle position and preheat oven to 250 degrees.
2
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan.
3
Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.
4
Stir in basil and whole oregano leaves, then pour oil over tomatoes until evenly mixed.
5
Roast tomatoes until very tender but not falling apart, 2 1/4 to 2 1/2 hours. Taste for salt and serve when it looks done.

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