3 pounds ripe plum tomatoes (about 15)
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
Position a rack in the middle of the oven and preheat the oven to 375
degrees. Stem the tomatoes and slice them in half lengthwise. Gently
squeeze out the seeds or scoop them out with a spoon.
Lay the tomatoes, cut side up, in a single layer on a baking sheet lined
with parchment paper. Drizzle with the olive oil and sprinkle with the
thyme and garlic. Roast for 40 minutes. Increase the oven temperature to
400 degrees and roast the tomatoes until caramelized, about 20 minutes
Turn off the oven and leave the tomatoes inside for 10 minutes, then remove
to a rack and let cool completely. Peel if desired. The tomatoes will keep
for up to 5 days in the refrigerator or store in the freezer.
From: Every Day with Rachel Ray: August 2006
Every Day with Rachel Ray