Roasted Tomatoes

From Saveur Magazine, via Gina Johnson

6 medium tomatoes

6 cloves garlic, unpeeled and lightly crushed

5 sprigs fresh thyme

½ c extra virgin olive oil

Salt and pepper to taste

Heat oven to 425.  Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 mn. Transfer tomatoes, along with juices, to a serving dish and serve with warm, crusty bread.