To roast the tomatoes, preheat the oven to 275°F (135°C).

Cut the tomatoes into quarters and sprinkle them with about ½ teaspoon salt, ¼ teaspoon sugar, and a dash of black pepper.

Place them on a baking rack over a sheet pan and bake for about 1 hour until they start to dry out a little.

Let them cool completely before using in the dip.

In a medium bowl, combine the chopped roasted tomatoes, mayonnaise, chopped dill pickle, chopped scallion, lemon juice, finely chopped red onion, salt, hot sauce, and black pepper.

Mix until well combined.

Taste and adjust seasoning if necessary.

Serve immediately or refrigerate for up to 1 week.