Ingredients
3lbslarge plum tomatoes
2tbspolive oil
3clovegarlic
8sprigssmall thyme
¼tspsalt
¼tsppepper,freshly ground
1tspsugar
Preparation
Preheat oven to 200 degrees F. Line a large rimmed baking sheet with parchment paper.
Bring a large pot of water to a boil. Fill a large bowl with ice and water.
Using a sharp paring knife, cut out cores from tomatoes; cut a small X on the other end. Place half of tomatoes in boiling water; remove with a slotted spoon and plunge into ice water. Repeat with remaining tomatoes.
When cool, remove the skin from each tomato, cut in half, and squeeze out juices and seeds. Gently toss tomatoes in a large bowl with olive oil, garlic, thyme, salt, pepper, and sugar.
Arrange tomatoes, cut side down, on baking sheet. Bake for about 5 hours until very soft.
Pack tomatoes in an airtight container, adding olive oil to cover. Store refrigerated up to 3 weeks.
