In a large bowl, mix all the ingredients until the tomatoes are evenly coated. Cover and let sit at room temperature at least 30 minutes or refrigerate overnight.
Preheat the oven to 200 degrees. Place a baking rack on top of a baking sheet, making sure there is space between them.
Place the tomato wedges skin-side up in a single layer on the baking rack. Bake 2œ to 4 hours, rotating the baking sheet halfway through, until the tomatoes are soft and the skin is easily removed.
Use your fingers to gently remove the skins and discard. Let the tomatoes cool.
4 lbs. Roma tomatoes, quartered
6 cloves garlic, sliced
6 sprigs fresh thyme
¼ cup olive oil
Kosher salt to taste
6 cloves garlic, sliced
6 sprigs fresh thyme
¼ cup olive oil
Kosher salt to taste
This article appears in June 2015.