freshly ground black pepper
dried oregano or basil
extra virgin olive oil
Halve the tomatoes and sauté cut side down for a few minutes in an non-stick pan until browned - try not to disturb them during this time.
Place cut-side up into a roasting tray, season with pepper (and optionally salt), sprinkle with oregano, demerrara sugar and finely julienned garlic. Drizzle with olive oil and cook at 200° C/gas mark 5 for about 45 minutes or until softened.
Leave to cool, then remove the skins, chop the tomatoes and transfer everything (juice included) into a heavy saucepan, e.g. Le Creuset. Simmer for at least an hour until the sauce has thickened. Check the seasoning and serve.