Prep: 25 minutes Bake: 3 hours 15 minutes 250°F Oven: 250°
Makes: about 1-1/2 cups
1 pound Roma tomatoes, quartered
3 cloves garlic, minced
1 tablespoon snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1. Remove and discard core and seeds from tomato quarters. Place tomatoes, cut sides up, on a parchment paper-lined shallow baking pan. Sprinkle tomatoes with garlic, thyme, salt and pepper. Drizzle with oil.
2. Bake, uncovered, in a 250° F oven for 2 1/2 to 3 hours or until tomatoes start to shrivel and edges of tomatoes are slightly charred. Cool; place in a nonmetal airtight container. Cover and refrigerate up to 5 days.