Gastronomad

Toss seeded tomatoes with a chiffonade of basil, olive oil, balsamic and garlic.  Bake for 30 - 40 minutes at 300 degrees F, and deglaze the pan with a dry red wine.  Mash it up and serve over fresh pasta.

You really need fresh ripe tomatoes for this, or it will be mealy and unpleasant at best.