Preheat oven to 350 degrees.

Place the tomatoes and garlic cloves on a baking sheet. Drizzle them with extra virgin olive oil, and a sprinkle of salt and pepper. Roast for about 30-40 minutes until the tomatoes slightly burst and are juicing.

Transfer the tomatoes along with their juices into a blender or food processor with the rest of the ingredients. Pulse until you get the salsa to your desired consistency.

Refrigerate the salsa for at least an hour before serving.