2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
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