Broiled Tomatoes

This recipe really needs a better name, because this creates a
fabulous chunky sauce, very rich and bursting with tomato goodness.
It's really impressive!  Use it to top pastas, or a quiche, or serve
at room temp with toasted baguette rounds, the possibilities are
endless.

2 pints grape or other small tomatoes
virgin or extra virgin olive oil
a pinch of salt
a pinch of sugar

Preheat oven to broil.

I use a cast iron skillet for these, you'll want to use a
broiler-proof something or other if you don't have a big cast iron
skillet.

Put tomatoes in skillet/pan, drizzle with olive oil, add salt and
sugar.  Place under broiler, stirring occasionally, until tomatoes are
reduced and blackened, with a little liquid left.