8 ripe Roma tomatoes
6 tablespoons extra-virgin olive oil
4 sprigs thyme
Salt and freshly ground black pepper
16 quarters of oven-roasted tomatoes
2 tablespoons Banyuls vinegar, plus more as needed
6 Olive oil-poached garlic cloves from Smashed Potato Recipe, or substitute roasted garlic cloves
1/2 cup garlic-infused oil from Smashed Potato Recipe, or substitute with olive oil
1-2 tablespoons water
For the Oven-Dried Tomatoes:
Preheat the oven to 250°F.
Cut the tomatoes in quarters the long way and pIace in a medium bowl. Season tomatoes with salt and pepper. Add thyme to bowl and gently toss the tomatoes and herbs with olive oil.
Place cut-side up on a rack set over a baking sheet. Cook in the oven for 4 to 6 hours. The tomatoes should not color.
For the Tomato Vinaigrette:
Combine the tomatoes, vinegar, poached garlic cloves and oil in a blender and blend on low speed. Increase the speed to medium, and then to high.
The consistency should be pourable and completely smooth. If necessary, add water, whisking one tablespoon at a time to in order to emulsify the mixture to purée smoothly.