1. Preheat oven to 425. Combine all ingredients except water on a large sheet tray and toss to coat everything in oil. Roast until the vegetables are quite dark, caramelized and soft, about 30-40 minutes. Let cool about 10 minutes. Remove thyme sprigs.
2. Scrape all contents of the tray into a food processor or blender and combine while drizzling in the water a little at a time, until you have a nice thick purée. Season with salt and pepper.

Serve as a dip with crusty bread and veggies or as a sauce for scallops, fish or chicken.

Recipe by Austin Racine & Maura Martin of Mo’s Lunch.