Roasted Tomatoes

• 6 Roma or other roasting tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons thyme leaves
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400F.
2. Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper.
3. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel.
4. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
5. We often substitute San Marzano canned tomatoes in this recipe.
6. If so, omit the salt and roast in a cazuela rather than on a baking sheet.

other roasting tomatoes, extravirgin olive oil, thyme, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-tomatoes-391078 (may not work)