Sweet roasted tomatoes join forces with briny capers and spicy fresh olive oil in this flavorful spread.
through the skin of each tomato. Working with small batches of 4 to 5 at a time, drop tomatoes into the boiling water and blanch until you see the skin pulling away from the flesh in the area where each tomato is scored, about 30 seconds to 1 minute. Transfer tomatoes to ice bath to halt the cooking and continue until all the tomatoes are blanched.
Using a small paring knife, tourné knife, or your hands, peel tomatoes. Cut tomatoes in half lengthwise and arrange them, cut side up, on oiled wire racks. Brush cut sides of tomatoes with 3 tablespoons extra-virgin olive oil. Place a slice of garlic on each tomato half. Scatter sprigs of thyme across tomatoes.
Place trays of tomatoes in the oven and bake until each tomato half has reduced to a quarter of its size. They should remain more plump than sun-dried tomatoes, still jammy in the center. Depending on the air circulation in your oven and how juicy the tomatoes are to start, this can take anywhere from 4 to 8 hours. The total weight of the tomatoes after cooking will drop from 4 pounds to about 14 ounces ., pulse together roasted tomatoes, capers, and dried basil.
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