Yield: 2 cups
- 2 lb roma tomatoes
- 1 head garlic, sliced in half, cloves removed
- 4 sprigs thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp sugar
- Preheat the oven to 275º. Line a baking sheet with parchment paper.
- Bring a large pot of water to a rolling boil.
- Slice a 1-inch X on the bottom of each tomato.
- Carefully place the tomatoes in the boiling water using a slotted spoon. Cook until the skin wrinkles and peels back, about 5 minutes.
- In the meantime, prepare an ice bath. When the tomatoes are ready, drain them, and immediately put them in the ice bath, so that they stop cooking.
- Peel the skin off the tomatoes, and cut them in half horizontally.
- Gently squeeze the tomatoes to remove the excess juice and seeds. Note: Strain and save the juice. It’s great in soup and sauces.
- Place tomatoes on the prepared baking sheet, cut side up. Season with salt, pepper, and sugar.
- Sprinkle the garlic cloves and thyme sprigs over the tomatoes. Bake for 3 hours, and then transfer the baking sheet to a cooling rack and allow the tomatoes to cool completely.
- Store the tomatoes in an airtight container and refrigerate for up to 2 weeks.
Smashed on a crispy crostini or a slab of focaccia, these tomatoes make a terrific appetizer — think goat cheese, olive oil, and flake salt. They’ll also lend your soups and sauces a ton of savory depth. Tomato basil soup? Definitely.