When life gives you a glut of tomatoes (happening most summers here in Napa, but NOT this one), and you've run out of ideas...you make Tomato Sludge!
1. Coat a rimmed cookie sheet generously with olive oil.
4. Cook at 300 degrees for, oh, forever. Probably 3 hours. I started these in the morning, turned the oven off to go to work, came home and turned it on again...they get very soupy. You will use a spatula and turn them every so often. As you turn them, mash the garlic once it's soft. If you run out of patience, crank the heat up to 350 till the sheet looks like this: