Tomato salad spread (and sauce base!)

I got this recipe from a vegetarian friend of mine (Thanks Yaffa!) and doctored it to our more garlicy taste. It became an instant favourite. We almost always have some of it in the fridge. If I think it is going ot go bad I just puree it into a tomatoe sauce, add a little something to thin it slightly and it is an incredible pizza or pasta sauce.

Prep time- 5-10 minutes minutes
Cooking Time- 1 1/2 -2 hours minutes
Feeds - no idea. I2 sort of stretches in limitless ways.

Number of things that get dirty- 4
chef knife
baking tray with sides
mixing bowl
wodden spoon

Ingredients
tomatoes- you can use pretty much any tomatoes you can find. I got the recipe with cherry tomatoes, but now I buy the cheap ones from "the ugly bin" and slice them.
basil (fresh is better but dried is fine)
olive oil
garlic (again, cloves are good, dried powder is fine)
optional dill

Cut tomatoes into chunks (or just halves if you are using cheery tomatoes and place skin side down onto a lightly olive oiled baking tray
if you are using whole cloves of garlic lay them out as well
sprinkly lightly with olive oil
if you are using dried basil and or garlic and or dill sprinkle it on now

roast at 180*C (350*F) for an hour
drain off juices
roast another half hour
drain off juices
if they look like they still have a lot of juice ot give up let them go another half hour

pour roasted tomatoes (and garlic) into the bowl with the drained juices
mix well
add a drop of olive oil if it is too thick (more of a problem when starting with bigger tomatoes)

serves well hot, cold, pureed, on bread, as a side dish for fish, or probably a bunch of other ways I am not thinking of.