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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 20 ripe tomatoes, stems and cores removed
- 2 large heads of garlic, divided into unpeeled cloves
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 sprigs fresh thyme
Method
- Preheat the oven to 350F.
- Cut the tomatoes in half crosswise (through the equator), then place the tomatoes, garlic, and oil in a large bowl.
- Season with salt and pepper and mix gently.
- Line two large, rimmed sheet pans with parchment paper or aluminum foil.
- Place the tomato halves on the sheet pans cut side down, and then pour over them any oil left in the bowl.
- Divide the garlic and thyme between the sheet pans and bake for about 20 minutes, until the tomato skins loosen.
- Remove and discard the tomato skins.
- Pour any juices that may have accumulated into a bowl and reserve.
- Return the tomatoes to the oven and reduce the temperature to 275F.
- 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.
- Remove the tomatoes from the oven and allow them to cool on the sheet pans.
- Discard the thyme sprigs and the garlic.
- Transfer the tomatoes to a container.
- Keeps for up to 1 week in the refrigerator or for up to 6 months in the freezer.
