Open-Roasted Tomato And Fresh Thyme Tartines

• 2 LBS red and/or yellow plum tomatoes, sliced 1/3 inch thick
• 1/2 TSP sugar
• 1/2 TSP ground black pepper
• 2 large garlic cloves, thinly sliced
• 1 TBSP fresh thyme leaves plus whole sprigs for garnish
• 4 TBSPS extra-virgin olive oil, divided
• 8 3-to-4-inches pieces country bread (such as baguette, batarde, and/or seeded wheat; about 1/2-inch thick)

1. Preheat oven to 200F. Arrange tomato slices in single layer on rimmed baking sheet. Sprinkle with salt, then sugar and black pepper. Scatter garlic and thyme leaves over. Drizzle with 2 TBSP oil.
2. Roast tomatoes 1 hour. Drizzle with 2 TBSP oil. Continue roasting until tomatoes begin to wrinkle, about 1 hour longer. Cool tomatoes on sheet.
3. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
4. Toast bread. Divide tomatoes among bread pieces; sprinkle with juices from baking sheet. Garnish with thyme sprigs.

tomatoes, sugar, ground black pepper, garlic, thyme, olive oil, country bread

Taken from www.epicurious.com/recipes/member/views/open-roasted-tomato-and-fresh-thyme-tartines-51169801 (may not work)