Bake at 300F for 40 min until tomatoes are concentrated, dryish and wrinkled. Puree the tomatoes with the thyme and cooked peppers in a food processor, adding the remaining oil slowly. Strain this mixture through a fine sieve. Add as much of the remaining peppers as needed to suit your taste. Puree and serve at room temperature as a sauce.
Serving Ideas : Serve with Stringed Beef Brisket
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken
Books, New York: 1988.