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Preheat oven to 200°C (400°F).
Wash tomatoes and pat dry.
Cut into ½ inch thick pieces or cut into quarters or halves if small.
Spread tomatoes in single layer on large, rimmed baking sheet. Drizzle with oil and season all over with salt, pepper and choice of herbs.
Tuck hot peppers and garlic among tomatoes.
Roast at for 30-40min until as charred as you’d like. Time will vary depending on how much liquid is in tomatoes and how many tomatoes on the baking sheet.
Roasted tomatoes will keep in fridge for up to 5 days or freezer for 6 months.