Preheat your oven at 356°F (180°C). Chop the tomatoes into smaller chunks. Peel the garlic and onion and slice them up. Don't make them too thin or they will burn. Then transfer the onion, garlic and tomatoes to a medium baking dish. Sprinkle with a little olive oil, pepper and salt.

Then place the dish in the hot oven and let the veg roast for 45 minutes. Keep an eye on them. After that, turn the oven off. Stir the tomatoes and place the dish back in the cooling oven for another 30 minutes.

Then transfer the roasted tomatoes, onion and garlic to a clean blender.

Pulse well until the vegetables are mixed finely. Then pour in the red wine vinegar and add the tomato paste.

Pulse and now add the olive oil.

Pulse into a runny vinaigrette. Season with a little salt and pepper to taste. Place a sieve over a large bowl and pour the blended tomato mixture in it.

With a spoon or spatula gently stir the blended tomato until you end up with a pulp.

Discard the pulp. Chill the vinaigrette in the fridge for 30 minutes.

Then stir it well and pour it in a clean jar or bottle. You can keep it in the fridge for 5 days max.