Roasted Tomato & Clam Linguine

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   Preheat the oven to 350. Line 2 baking sheets or lasagna pans with parchment paper. Put the tomatoes cut side down and sprinkle with thyme and garlic cloves. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes, or until the skins are wrinkled. pull the skins off and skim off the juice into a glass jar. Return to the oven and check every half hour for 2 hours or until the tomatoes are drying out. Reserve juice & roasted garlic in a jar and add dried tomatoes as they're done.

* Per serving · 4 servings · Values may vary.

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