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oven-dried tomatoes

5 T. extra-virgin olive oil
6 medium tomatoes or large romas, cored,
halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 T. minced fresh thyme, divided
Preheat oven to 300 F. Line rimmed baking
sheet with foil; brush foil with 1 T. oil.
Place tomato halves, cut side up, on baking
sheet. Sprinkle garlic and 1 T. thyme over
tomatoes; drizzle remaining 1/4 cup oil
over. Sprinkle lightly with salt and
pepper. Bake until tomatoes begin to
shrink and are slightly dried but still
soft, about 2 hours. Cool tomatoes on
sheet. (Can be prepared 1 day ahead.
Store in single layer in covered container
in refrigerator).