Roasted Tomatoes

1. 1

   Preheat the oven to 400F.

2. 2

   Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper.

3. 3

   Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel.

4. 4

   When the tomatoes have cooled, pull off their skins and crush them gently with your hands.

5. 5

   We often substitute San Marzano canned tomatoes in this recipe.

6. 6

   If so, omit the salt and roast in a cazuela rather than on a baking sheet.

* Per serving · 4 servings · Values may vary.

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