Pre-heat oven to 375F. Cover rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on baking sheet and roast for 20-25 minutes, until shriveled and edges are just starting to turn a bit brown.Serve warm or cool. They will keep for a few days in the refrigerator.
These bright, herb roasted tomatoes go great with fish and chicken. Spoon some over an omelet, like salsa, or sprinkle into a salad. You can top green beans with them, toss them with pasta or stir them into risotto.