In a medium bowl, toss the tomatoes and garlic with oil.
Arrange the tomatoes cut side up on a baking sheet and roast for 20 minutes.
Add the garlic to the baking sheet and roast for an additional 15 minutes, until the tomatoes are browned on the edges.
Remove from oven and allow to cool.
Place tomatoes, garlic, salt, lime juice, and cilantro in a blender or food processor and process until smooth.
Serve with empanadas or corn chips.
Video
Notes
To store: Place in a tight sealing container and refrigerate for up to 5 days.To freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight.Makes about 2 cups.