Instructions:

Makes: about 6 cups

3 pounds plum tomatoes
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground black pepper

Core and stem end of the tomatoes and cut an X in the bottom. Dip in boiling water for 15 to 20 seconds, then immediately into ice water. Slip the skins off and cut each tomato in half crosswise. Combine garlic, thyme, oil, salt and pepper. Rub each tomato half with the oil mixture.

Line a sheet pan with foil or parchment paper and lightly oil it. Place the tomatoes on the foil/paper, cut side down.

Place in the oven and turn it to 225F (105C). Bake for 5 hours, until the tomatoes are soft but retain their shape.

To store, pack into a jar with the baking juices and cover with and additional 1/2 cup olive oil mixed with 1/2 teaspoon salt and 1/2 teaspoon black pepper and refrigerate. If the tomatoes aren't completely covered with olive oil they will begin to turn moldy after a week. If one or to do, just scoop them out and toss in the compost and use the ones below them that didn't have any air contact.

Use on pizza, salads, pasta, with cheese or by themselves with extra-virgin olive oil.