Roasted Tomatoes

1. 1

   Preheat the oven to 350F.

2. 2

   Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and oil in a large bowl.

3. 3

   Season with salt and pepper and mix gently.

4. 4

   Line two large, rimmed sheet pans with parchment paper or aluminum foil.

5. 5

   Place the tomato halves on the sheet pans cut side down, and then pour over them any oil left in the bowl.

6. 6

   Divide the garlic and thyme between the sheet pans and bake for about 20 minutes, until the tomato skins loosen.

7. 7

   Remove and discard the tomato skins.

8. 8

   Pour any juices that may have accumulated into a bowl and reserve.

9. 9

   Return the tomatoes to the oven and reduce the temperature to 275F.

10. 10

    Continue roasting, periodically pouring off and reserving any juices, for 3 to 4 hours more, until the tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry.

11. 11

    Remove the tomatoes from the oven and allow them to cool on the sheet pans.

12. 12

    Discard the thyme sprigs and the garlic.

13. 13

    Transfer the tomatoes to a container.

14. 14

    Keeps for up to 1 week in the refrigerator or for up to 6 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.