Preheat oven to 350F.
Place the tomatoes on a sheet tray and drizzle with EVOO. Add the thyme sprigs, garlic and a large pinch of salt and pepper.
Roast for 45 minutes. The tomatoes will release a good amount of liquid as they cook.
Pour the roasted tomatoes, along with the thyme and garlic still in their skins, into a high power blender. Blend on high for 1-2 minutes or until smooth. If it looks too thick add 1/2 - 3/4 cup of water.
Pour the mixture through a fine mesh strainer into a clean bowl. Taste for seasoning, adding salt or pepper if needed
Toss with pasta, add to pizza, serve with crusty bread, turn into a meat sauce with ground turkey or sausage or toss with roasted veggies.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell