Honey & Thyme Tomatoes

• 1 14 lbs tomatoes
• 1 garlic clove, thinly sliced
• 2 sprigs thyme, leaves stripped
• 1 tablespoon olive oil
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon coarse grain mustard
• salt and pepper

1. Heat oven to 400F Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray.
2. Tuck a sliver of garlic into each tomato half and scatter over most of the thyme leaves.
3. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy.
4. Leave to cool.
5. Can be roasted and chilled up to 3 days ahead.
6. Bring to room temperature before serving.
7. To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish.
8. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

tomatoes, garlic, thyme, olive oil, honey, balsamic vinegar, coarse grain mustard, salt

Taken from www.food.com/recipe/honey-thyme-tomatoes-357179 (may not work)