From Feastingathome.com with member Mindy Bence's suggestions.

3 pounds of ripe tomatoes (cored with spots or bad spots removed). Slice tomatoes in half and I weighed them into a container on a kitchen scale.
4 roughly chopped garlic cloves
3 T good olive oil
1 shallot (I subbed 3 scallions)
1 T fresh oregano, 1-2 T basil (I used 1 tsp Italian seasoning as I was out of fresh herbs and didn't want to hint nthe farm or wait
1 - 1 1/2 tsp salt (or to taste)
Pepper to taste
1/2 tsp sugar (optional)

I actually forgot the salt and pepper and Jeff said it didn't need it & I did not use sugar.

Preheat oven to 400 degrees.

Drizzle olive oil on a sheet pan. Sprinkle with garlic and shallot / scallion. Place tomato halves (or pieces) cut side down on top and roast for 30 minutes.

Add oregano and basil or dried Italian seasoning and roast about 10 minutes more or until skins lift off of the tomatoes.

Let cool, pull skins off tomatoes. Or leave on if you wish. Pour all juices and everything on the sheet pan into a bowl.

Mash with a potato masher or process in food processor or blender. I just used an immersion blender right into the bowl. Season with salt, pepper and sugar if desired.