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Preheat oven to 425. Combine tomatoes, pepper, garlic on baking
sheet, ad drizzle with 6 tbsp oil, sprinkle with salt and pepper,
roast for 45-50 minutes. Let cool. Squeeze garlic from skins.
Bend vegetables until smooth. Heat 2 tbsp oil in saucepan on low,
add vegetable mix, thyme, and vinegar, cook through.
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