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This recipe leaves you with three distinct, usable parts:
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The roasted tomato
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The tomato liquid
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The roasted garlic
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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!
