Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall.
2 pounds ripe, full-flavored tomatoes, cut in half
2 to 3 garlic cloves, finely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 350°F. Meanwhile, arrange the tomato halves, tightly packed but not on top of each other, in an ovenproof dish. Mix the garlic with the olive oil; drizzle it evenly over tomatoes. Season lightly with salt and pepper. Roast in oven for 35 to 45 minutes, until tomatoes are soft and pulpy and slightly charred. Rub through a sieve; discard the seeds and skins.
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