YIELDS 1 CUP

INGREDIENTS

1 jar Peeled Roma Tomatoes
extra virgin olive oil
sea salt
thyme sprigs

PREPARATION

Preheat oven to 325ºF

Place a colander over a large bowl. Drain the tomatoes for 10 to 15 minutes. (Reserve the juice for another use.)

Remove the whole tomatoes one at at time and cut or break each into three or four pieces. Put the pieces on a plate to drain. Reserve any remaining pulp for another use.

Line a shallow baking sheet with parchment paper and spread out the tomato pieces in a single layer. Drizzle olive oil over the top, sprinkle with sea salt, and add up to a dozen thyme sprigs. Bake for 20 to 30 minutes, until jammy. Smash the bigger chunks with a fork midway through roasting to help the process.

When done, remove the stems and further mash with a fork if necessary. Transfer to a bowl and use as pizza topping, bruschetta, pasta sauce, …