Next time I will choose more deeply colored tomatoes for this dressing and make sure I get the lighting right for the shot! It was delicious, but the photo makes it look a bit too much like French dressing, which it most definitely is not.
1 large or two smaller tomatoes, cut in half
1 clove of garlic, minced
Put the tomatoes under the broiler, skin-side up until skin is blackening. Remove and let cool. Peel off skin, chop and core, and place in large glass measuring cup. Add 3 - 4 T olive oil, a few t of vinegar, and the minced garlic. Use an immersion blender and whirl together, leaving it as chunky as you wish. Add salt to taste.