- 4 small vine-ripened tomatoes
- Extra virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- A few sprigs thyme, leaves finely chopped
Pre-heat the oven to 300ºF.
Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut-sides up, on the rack. Dress the tomatoes with a little EVOO and season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour.
Remove the tomatoes from the oven and arrange them on a serving platter.