Heat the oven to 350°F and line 9x13-inch baking dish with aluminum foil. (Note: This step is optional, but it will make cleanup faster.) Spray the baking dish with baking spray, or rub lightly with olive oil.

Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.

Bake the tomatoes for 2 to 3 hours (Two hours was plenty for me.  The moisture was gone at this point and the tomatoes were getting black around the edges of the pan. You want the tomatoes simple begin to break down and release their juices or until their edges blacken, and the juices are reduced significantly.

At this point I put half the tomatoes in a food processor and processed until smooth.  I mix this in with the other half to make a slightly chunky sauce.  Next time I will probably process all the tomatoes until smooth.  Then I added around 1/4 to 1/2 cup of water to get it to a nice and saucy consistency and served over cooked pasta.  Makes two cups.