6 ripe tomatoes, stemmed
olive oil
sherry vinegar
6 garlic cloves, sliced thin
6 T fresh thyme leaves

Heat oven to 350F.

Remove hard stem for each tomato then cut in half horizontally (not top to bottom).

Arrange halves on an edged, foil-covered baking sheet. [I use a glass baking dish.] Drizzle generously with olive and lightly with vinegar. Sprinkle with garlic, thyme, and salt.

Cook for on hour. (The oil and juice in the bottom of the pan is great on salads.)

Preparation time: 10 minutes
Cooking time: 1 hour