In a small bowl, combine olive oil, pepper, salt and garlic to make the rub. Arrange the tomato halves in a single layer on top of a rack placed on a large baking tray or sheet pan, and rub the pepper mixture onto the cut surface of the tomatoes. slow bake the tomatoes in a 190 degree oven overnight, or about 8-12 hours. As they cook, the tomatoes will become wrinkled and shrunken; smaller ones may slip through the rack. The larger ones may need to be slashed open a bit to dry out a bit more liquid. At the end the small ones will be rather dried and the larger ones still retain a bit of moisture. Set the tomatoes aside to cool.

When the tomatoes are at room temperature, chop them roughly and place them in a larger bowl. Add the remaining ingredients together and mix well. This relish will keep, covered and refrigerated, for several weeks

excellent with goat cheese