Recipe information
Yield
makes 10 cups
Ingredients
8 pounds plum tomatoes
6 sprigs thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Preparation
Preheat oven to 450°F. Divide tomatoes and thyme between two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Toss to combine and spread in a single layer. Roast until tomatoes burst, rotating pans halfway through, about 45 minutes. Let cool, then coarsely chop. (Tomatoes can be refrigerated in airtight containers up to 3 days or frozen up to 3 months; thaw at room temperature.)
