Bring a stock pot full of water to a boil.

Cut the stem out of the top of the tomato and make a slit with a sharp knife down the side. Lower the tomatoes a few at a time into the boiling water. As soon as the skin begins to curl by the cut, remove the tomatoes and place them in a bowl of ice water.

When cool the skin will slide easily off of the tomato.

Heat oven to 450°F. Position rack in the center of the oven.

Cut tomato in half and remove the seeds with a spoon. Arrange the tomatoes on a sheet pan or baking dish, cut sides up, in a single layer. Drizzle with olive oil. Sprinkle with salt and pepper, and garlic and thyme if desired.

Roast for 25 to 30 minutes or until tomatoes begin to caramelize.

Serve warm as a side dish or use them to make a sauce.

Allow to cool, and place in an air tight container.

Tomatoes will keep in the fridge for up to five days, or place them in freezer bags to freeze for up to six months. Tomatoes can also be packed in jars with olive oil.