1 Rinse and core tomatoes. Cut in half.
2 Place halved tomatoes on a baking sheet, cut side down, and drizzle with a little olive oil.
3 Preheat broiler. Place tomatoes on the second rack from the top and broil until skin has darkened, 12-15 minutes. Let cool slightly, then remove the skins.
4 Peel garlic and shallots; cut into slices. Pour remaining olive oil in a pan. Sauté garlic and shallots over medium heat.
5 Add tomatoes with any accumulated juice from the pan. Cover and cook an additional 15 minutes.
6 Meanwhile, cook pasta in boiling, salted water, according to package instructions.
7 Rinse marjoram, shake dry and remove leaves from stems. Chop coarsely.
8 In a mortar, mash anchovies with a pinch of salt until reduced to a smooth paste. Add to the tomato sauce and cook about 2 minutes. Stir in marjoram.
9 Drain the pasta in a sieve. Toss pasta with the tomato sauce and serve immediately.