- 8 ripe plum tomatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 4 to 5 fresh thyme sprigs
- 4 cloves garlic, chopped
- 1 tablespoon kosher salt
- Freshly ground black pepper
Preheat the oven to 425 degrees F.
Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
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