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Pre-heat oven to 400 F.
Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
Place the sliced tomatoes cut-side down on the sheet pan and roast for 30 minutes. Add the oregano and basil and roast for 10 more minutes, or until skins have lifted off the tomatoes.
Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher. Season with salt and pepper. Sometimes, to bring the flavor around I’ll add a little sugar. This depends on your palate and the tomatoes you are using. Start with ½ a teaspoon. Taste, adjust.
To use right away, reheat in a pan or pot. Or refrigerate for up to 5 days, or freeze.