Edit: April 2012 (2 years after originally posting recipe)
After much experimentation, I have adjusted the recipe to improve the depth of flavour. I hope you enjoy this version as much as I do.
Preheat oven to its highest temperature.
Line a deep baking tray with baking paper.
Place shallot, garlic and tomatoes skin side up and sprinkle with salt.
Place tray on the highest rack in the oven and allow ingredients to begin to blister and char. This should take 15minutes.
Take tray out and add your glass of wine and balsamic vinegar.
Put tray back in oven for an additional 15 minutes.
Remove tray from over and allow to cool.
Once cool enough to handle, remove and discard the skin off all ingredients and place flesh, herbs and sauce into a food processor.
Pulse food processor so ingredients are crushed to the same size, but do not puree.
Serve over pasta.