This recipe a result of my fridge becoming overloaded with tomatoes and my current obsession with whole roasted garlic bulbs.  Fantastic as a pasta sauce, or as the base for a great bolognese.

ingredients

2 garlic cloves
20 roma (or other) tomatoes halved
fresh herbs such as thyme / oregano
1 cup liquid chicken/vegetable stock
olive oil

method

Preheat oven to 180°c.  Coat tomatoes in olive oil, herbs, salt and pepper.

Roast tomates and whole garlic cloves on oven tray for 30 – 40 minutes.

Once removed and slightly cooled, squeeze flesh from garlic cloves and blend with roasted tomatoes.

Add stock until desired consistency is reached.