Roasting tomatoes yields roasted garlic and delicious cooking juices
Prep Time:
30 minutes
Cook Time:
2 hours, 30 minutes
Servings:
Ingredients
  • 10 large ripe tomatoes, cut in half crosswise, about 5 pounds total
  • 1 large head garlic, separated into cloves, unpeeled
  • 5 fresh thyme sprigs
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • freshly ground pepper
Directions
  1. Step 1: Heat oven to 350 degrees. Cut parchment paper to fit bottom and sides of jelly-roll pan.
  2. Step 2: Gently squeeze 10 tomatoes over prepared pan releasing seeds and juices. Put tomatoes on baking sheet, cut-side down; scatter 1 head garlic and 5 thyme sprigs over tomatoes. Drizzle evenly with olive oil. Lightly season with salt and pepper.
  3. Step 3: Roast tomatoes until skins are wrinkled, about 25 minutes. Remove from oven. Pull skins off tomatoes; discard skin. Pour juice from pan through strainer into 1-quart bowl.
  4. Step 4: Return tomatoes to pan. Roast until tomatoes flatten slightly but do not burn, about 2 hours. (Turn baking sheet if roasting unevenly.) Pour off juices every 1/2 hour or as needed. Transfer garlic to small bowl after 1 1/2 hours. Check tomatoes toward end of roasting, removing individual tomatoes as done. Cool tomatoes completely on baking sheet. Discard thyme sprigs. Transfer tomatoes and garlic to storage container; pour juices over. Can be refrigerated up to 2 weeks or frozen up 3 months.