Preheat your oven to as low as it will go, around 200 degrees.

Lay the tomatoes on a baking sheet, drizzle with oil and sprinkle with salt and sugar.

Bake for 1 hour, remove and flip the tomatoes. Continue baking for at least one more hour, until the water has been removed and the tomatoes have shrunken considerably. They should have a dried consistency. If they are still wet, continue baking until they are jammy. This could take another hour depending on how much water your tomatoes contained before starting.

When the tomatoes are ready, remove from the oven and let cool.

Chop and combine with the remaining ingredients. Chill for several hours if you can, and remove when ready to serve, leaving time for the mixture to come to room temperature.

To serve, spread the mixture onto toasted bread, sprinkle with chives, and coarse salt.