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Cut 6 medium tomatoes in half and place skin side down in a baking dish. Drizzle with a little olive oil (or vegetable oil) and cook at 325 until they just begin to caramelize around the edges, anywhere from 90 minutes to a few hours, depending on the size and moisture content of the tomatoes (just check them every 30 minutes or so). Remove from oven and cool.
Peel 5-6 cloves of garlic and poach in boiling water for about 90 seconds (this renders them soft, as if they were roasted, but is much faster...you could also use roasted garlic here). Combine the garlic, roasted tomatoes, and 1-2 chipotle chiles* in a food processor and process until smooth. Seve with fresh corn quesadillas, tortilla chips, or anything that needs a little smoky fire.
*Chipotle chiles are dried, smoked jalapenos and are very hot..you can buy them canned in adobo sauce or dried...the dried chipotle should be heated in a dry skillet until they brown slightly, then soaked in warm water for about 1 minute...discard the water, stem the chiles, and add...be very careful not to touch yourself anywhere while handling the chiles...wear rubber gloves or wash your hands thoroughly.