Roasted Tomatoes and Garlic

1. 1

   This recipe leaves you with three distinct, usable parts:

2. 2

   The roasted tomato

3. 3

   The tomato liquid

4. 4

   The roasted garlic

5. 5

   Heat the oven to 350 F. Cut the tomatoes in half crosswise (though the equator), then place the tomatoes, garlic, and olive oil in a large bowl.

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   Season with salt and pepper and mix gently.

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   Line two large, rimmed baking sheets with parchment paper or aluminum foil.

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   Place the tomato halves on the baking sheets, cut-side down, and then pour any olive oil left in the bowl over them.

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   Divide the garlic and thyme between the baking sheets and bake until the tomato skins loosen, about 20 minutes.

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    Remove and discard the tomato skins.

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

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

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

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    Remove the tomatoes from the oven and allow them to cool on the baking sheets.

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    Discard the thyme and transfer the tomatoes and garlic to separate containers.

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    Store the tomatoes, garlic, and reserved tomato juices in the refrigerator for up to 1 week or in the freezer for up to 6 months!

* Per serving · 4 servings · Values may vary.