Set the rack in the middle of the oven and preheat to 400°F.
On a small baking sheet, combine the tomatoes, chiles de árbol, shallots, garlic, oil, salt and pepper and toss to combine.
Place in the oven and roast for 45 to 50 minutes, until tomatoes have completely softened and almost fallen apart and are charred on the outside.
The roasted tomatoes can be used on avocado toast, pasta, grilled asparagus, an egg scramble or a cheese omelet.
Note: It is important that the tomatoes be ripe for full flavor. If they seem hard or a bit unripe, leave them in a bowl on your countertop for a few days so they can continue ripening until fully colored and softened.