Firstly roughly chop all of your tomatoes and put them in a deepish oven safe dish with the sugar, salt, olive oil, garlic and rosemary (leave the garlic whole) - bake at 180 degrees for 50 minutes
Heat 4 cups of stock on the hob until boiling - add the cup of polenta and whisk for 5 minutes on medium heat until it has formed a thick creamy mixture
Pour the polenta into a dish to cool down for 10 minutes (it will firm up as it cools
Slice the cooled polenta into thick slices and fry on a high heat until golden brown on both sides - transfer to an oven pan and add to the oven for the last 10 minutes of cooking time
When the tomatoes are out of the oven, either mash them with a potato masher (if you like it a bit chunky) or blend in a food processor.
Serve with feta and fresh herbs of your choice (basil or coriander work well)