2 lbs tomatoes
1 Tb extra virgin olive oil
1 garlic clove, grated
½ cup loosely packed shredded basil
Heat oven to 425.
Core the tomatoes with a paring knife. For medium or large tomatoes, cut them into quarters, and squeeze gently to eliminate the seeds.
Place the oil, garlic, and basil in a glass or earthenware bowl. Add the tomatoes and toss to coat with the oil and herbs. Placing them skin side up, transfer tomatoes to a glass or earthenware baking dish or a Pyrex pie plate.
Bake until the skin darkens, caramelizing to a deep, glossy brown, about 20 minutes. Season with salt and pepper.
Serve as a hot or cold side dish or as a topping for crostini, risotto, gnocchi, or pasta.
Source: The Essential Vegetarian Cookbook