Roasted Tomatoes

• 6 large red and/or yellow tomatoes, each cut crosswise in half
• 4 fresh thyme sprigs
• 1 1/2 tablespoons minced garlic
• 1/4 cup olive oil

1. Preheat oven to 350F.
2. Oil 13 x 9 x 2-inch glass baking dish.
3. Arrange tomatoes, cut side up, in dish.
4. Place thyme in dish.
5. Sprinkle with garlic and salt and pepper.
6. Drizzle with oil.
7. Bake until tomatoes are slightly brown around edges, about 45 minutes.
8. Cool.
9. (Can be made 2 hours ahead.
10. Let stand at room temperature.)

red andor, thyme, garlic, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-tomatoes-5712 (may not work)