Roasted Tomatoes

by Laura Frerichs, Tastemaker in Residence

Ingredients

10 ripe tomatoes, stems and cores removed

1 larges heads of garlic, divided into unpeeled cloves

1/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

4 sprigs fresh thyme

Preheat oven to 350°

Instructions

1. Cut the tomatoes in half through the equator, then place them with garlic and oil in a large bowl. Season with salt and pepper and mix gently. Line 1-2 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. (OPTIONAL: Remove and discard the tomato skins. We don’t do this but the recipe calls for it.)

2. Return the tomatoes to the oven and reduce the temperature to 275. Continue roasting, periodically pouring off and reserving any juices, for 3 to 4 hours more, until 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. Amazing sandwich topper, salad addition or just on their own! Via Tom Colicchio ‘Wichcraft cookbook.