Ingredients:
2 tablespoons olive oil
3½ pounds Dry-farmed tomatoes, stem-cored
4 cloves garlic, unpeeled (or more to taste)
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
8 sprigs fresh thyme
1 small red onion, sliced thinly
a good sprinkle of balsamic vinegar (about 2 tablespoons – or to your taste)

Directions:

  1. Preheat oven to 425 degrees.
  2. Place the tomatoes on a baking sheet, cored side down. Sprinkle the sliced onions around the tomatoes along with the garlic and sprigs of thyme. Drizzle the olive oil and balsamic vinegar over all. Season with salt and pepper. Place the baking sheet in the oven.
  3. After about 30 minutes, take the tray out of the oven and turn the tomatoes over. This will enable a richer flavor. Return the tray to the oven and continue to bake for another 30 minutes.
  4. Cool to room temperature. Throw away the thyme sprigs and add the tomatoes to a blender. Peel the garlic and add to the tomatoes. Using a rubber spatula, scoop all the rest of the juices along with the onion into the blender with the tomatoes. Cover and puree until smooth and silky. Or, if you prefer, you can leave it with a little texture.
  5. Transfer to a bowl and season to taste with salt, vinegar, and pepper. Cover and refrigerate. This will keep up to 4 days refrigerated.

Makes about 3 cups