20 ripe tomatoes, stems and cores removed

2 large heads of garlic divided into unpeeled cloves

1/2 cup extra virgin olive oil

Kosher salt and freshly ground pepper

8 sprigs of fresh thyme

Heat oven to 350 degrees Farenheit.

Slice tomatoes in half.

In a large bowl, season tomatoes with salt and pepper, mixing gently.

Line baking sheet with parchment paper or aluminum foil.

Lay, cut-side down, on sheet pan with garlic, olive oil, and thyme.

Bake for 20 minutes.

Pour any juices into a bowl and reserve.

Return tomatoes to oven, reducing heat to 275 degrees Farenheit for 3 to 4 hours more.

Store juices and tomatoes in separate containers.