Core the tomatoes. Place in one side of a 15x10x1-inch baking pan. Halve the jalapeno peppers. Remove stems and seeds. Place, cut side down, in the other side of baking pan with tomatoes. Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450° oven for 25 minutes or until tomatoes are soft and pepper skins are charred. Cool.