Whole Roasted Tomatoes

By mirelsonp

Roasting a big batch of plum tomatoes preserves them for later use and maximizes their sweetness.

Refrigerate tomatoes in air-tight containers, up to 3 days, or freeze in 2-, 3-, and 4-cup portions, up to 3 months.

Ingredients

• 8 lb plum tomatoes
• 6 sprigs thyme
• 2 Tbsp extra-virgin olive oil
• Coarse salt and ground pepper

Preparation

Step 1

Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Ross with oil and season with salt and pepper.

Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.