4 pounds tomatoes
5 cloves peeled garlic
2 tablespoons olive oil, divided
1 teaspoon salt
6 to 8 kalamata olives, pitted, chopped
Heat the broiler. Place the tomatoes on a baking sheet, and place directly under broiler. Watch them carefully; as they blister and the skins turn black, turn them over. When the skins are well charred, about 3 minutes each side, remove the tomatoes from the oven, peel off the skins, and trim out their stem ends.
Cut the tomatoes into large pieces and place on the baking sheet. Scatter the garlic among the tomatoes. Drizzle with 1 tablespoon of olive oil and salt to taste. Reduce heat to 400 degrees F. and place baking sheet on the middle rack. Bake 1 1/2 to 2 hours, stirring every half hour. Remove from oven, taste, and add salt if needed.
Spoon the mixture into a shallow serving bowl, smooth the top, and drizzle 1 tablespoon of olive oil on top. Sprinkle the chopped olives over the tomatoes. Serve with a simple crusty bread.
Makes about 2 1/2 cups.