i bought five or six pounds of tomatoes the other day in order to make some sauces. the basic formula was the same, with minor variations: i cut the tomatoes in quarters into big glass lasagne pans with olive oil and one head of garlic (broken into individual cloves) per pan. the four pans got salt and pepper, celery seed and bay leaves, along with either thyme, rosemary, oregano or a couple of chili peppers. roasted at 400F for one hour, then taken out briefly to mash up the solid bits and make sure the paper on the garlic and the herb stems were coated with juices and not burning, then down to 225F for another the or three hours.
i strained the resulting sauce to separate the more solid elements from the oily water - the solids made great sauce and the liquid portion is what you see here. i drink it on its own (a bit dense but very good in small doses), but it's a better mix. i like redeyes (beer and tomato juice) and this roasted juice is a thousand times better than commercial tomato juice in one. it also inspires mixing with a better beer and shaving in some horseradish. it also works as a bloody mary mix.
i had so much of the liquid left that i cooked up some rice and beans in it as well. now tomatoes are coming into season....