12 roma (plum) tomatoes
1 large onion, thinly sliced
1 cup finely chopped celery, deseeded
8 cloves garlic, minced
1 pinch dried thyme
salt and pepper to taste
1 teaspoon chili powder
1 1/2 teaspoons dried oregano
ground black pepper to taste
Place roma tomatoes in a large resealable plastic bag. Place onion slices into bag, along with garlic, thyme, salt and pepper. Seal bag and seal tightly; refrigerate for at least 3 hours
Preheat oven to 450 degrees F (230 degrees C).
Place tomatoes and onions in a large resealable plastic bag. Place tomatoes with garlic mixture in bag. Seal bag, and store in the refrigerator.