Put all the ingredients marked ● on a heatproof tray and mix. There's no need to chop the tomatoes. Use them whole.
Bake in the oven at 200℃ for 20 minutes. Shake the tray a few times so the tomatoes roll around as it's baking to make sure everything cooks through evenly.
If some tomatoes are still hard after 20 minutes, gently press down on them with the back of a spoon and crush very slightly.
The juice from the tomatoes is also the key to making tasty sauce.
Add the vertically sliced olives and herbs, and lightly mix to finish.
Story Behind this Recipe
I often make this when tomatoes are in season. The tomatoes I bought this time were not so fresh, so I roasted them instead of eating them raw.
Olives are salty, so I didn't add any extra salt. In the top photo, I spread ricotta cheese on bread and topped it with this. I recommend mixing it with pasta, or using as a sauce for meat or fish dishes.