Whisk together the ingredients, or combine in a shaker and shake vigorously.
Preheat the oven to 325°F
Bake for 2 hours, until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
Toss the arugula with the dressing and divide on plates. Top with the roasted tomatoes.
I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!
The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.