2 lbs large tomatoes
4-10 garlic cloves
1 teaspoon dried oregano, basil and thyme
1 teaspoon salt
1⁄2 teaspoon black pepper
2 tablespoons olive oil
Preheat the oven 400°f. Slice tomatoes in half, set aside.
Pour the olive oil onto a large baking sheet and spread it around the sheet.
Sprinkle evenly the garlic, herbs, salt and pepper over the oil.
Place the tomatoes cut side down onto the baking sheet. Roast for about 40-50 minutes, or until the skins start to lift from the tomatoes.
Allow to cool. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork, for a smoother sauce blend in a food processor, in which case skin removal is optional.