Whole Roasted Tomatoes
- 8 pounds plum tomatoes (about 45)
- 6 sprigs thyme
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.