Roasted Tomato and Caper Spread Recipe
Ingredients
- 3/4 cup extra-virgin olive oil (6 ounces; 170g), divided
- 4 pounds Roma (plum) tomatoes (1.8kg; about 18 medium)
- 4 to 6 medium cloves garlic, thinly sliced
- 8 to 10 sprigs fresh thyme
- 1/4 cup capers (2 ounces; 60g), drained
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper
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