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Ingredients
- 8 pounds plum tomatoes
- 6 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Method
- Preheat oven to 450F.
- Divide tomatoes and thyme between two rimmed baking sheets.
- Drizzle with oil; season with salt and pepper.
- Toss to combine and spread in a single layer.
- Roast until tomatoes burst, rotating pans halfway through, about 45 minutes.
- Let cool, then coarsely chop.
- (Tomatoes can be refrigerated in airtight containers up to 3 days or frozen up to 3 months; thaw at room temperature.)
