2 1/2 lb. plum tomatoes (12 medium), halved lengthwise
2 teaspoons chopped fresh thyme
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
4 garlic cloves, cut into thin slivers
2 tablespoons olive oil
1. Heat oven to 300ºF. Coat 13x9-inch glass or ceramic baking dish with cooking spray. Arrange tomato halves, cut side up, snugly in baking dish. Sprinkle with thyme, sugar, salt, black pepper and crushed red pepper. Add garlic to oil in small bowl and stir to coat. Drizzle oil and garlic over tomatoes.
2. Bake 2 to 2 3/4 hours or until tomatoes and garlic are very tender and tomato skins are lightly browned and caramelized. Cool 15 minutes.
3. Pulse tomatoes and any accumulated juices in food processor until sauce is almost smooth with a little texture remaining. (Tomato sauce can be covered and refrigerated for up to 4 days or frozen for up to 6 months.)
5 (1/2-cup) servings
PER SERVING: 90 calories, 6 g total fat (1 g saturated fat), 2 g protein, 10 g carbohydrate, 0 mg cholesterol, 245 mg sodium, 2.5 g fiber