Roasted-Tomato and Caper Spread

seriouseats.com

Peter

¾ cup extra-virgin olive oil (6 ounces; 170g), divided

4 pounds Roma (plum) tomatoes ( 1.8 kg; about 18 medium)

4 to 6 medium cloves garlic, thinly sliced

8 to 10 sprigs fresh thyme

¼ cup capers (2 ounces; 60g), drained

1 teaspoon dried basil

Kosher salt and freshly ground black pepper

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