Slice the roma tomatoes a 1/2 inch thick. Toss with garlic, 1 Tbsp olive oil and season with salt and pepper.
Spread tomatoes and garlic in pan and place in preheated 425° for 10 minutes. Remove garlic.
Allow tomatoes to roast another 15 minutes until cooked, slightly dry and blistered. Remove from oven and allow to cool slightly.
Add roasted tomatoes to food processor along with roasted garlic, parsley, white wine vinegar, olive oil, salt, paprika and red pepper flakes.
Top on you favorite grilled meat or veggies.
If you want it a bit spicy, roast a jalapeno or serano chili. Just peel the chili after it has roasted.