Soft Unctious Tomatoes Swimming in Olive Oil is Always a Good Thing.
I don’t know if anyone else does this, but I love roasting tomatoes when the good ones start showing up in the market. I let these tomatoes sit on the counter for about a week and then slice them in half, add some thinly sliced garlic, fresh thyme sprigs, salt and pepper, and a good drizzle of olive oil. I particularly like fresh thyme with tomatoes, but you could use fresh rosemary or any other herb of your choice.
Bake at 400 degrees for about 20 – 25 minutes. I then let them sit for awhile and serve them at room temperature with the beautifully flavored olive oil spooned over. I serve these with so many different main courses throughout summer. Even a simple meal of burrata, tomatoes, and good bread to sop up the juices, is immeasurably improved when served with these tomatoes. They kick up most anything.