Recipe information
Yield
Makes enough to top 2 large flatbreads
Ingredients
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
Preparation
Preheat oven to 350°F. Oil 13 x 9 x 2-inch glass baking dish. Arrange tomatoes, cut side up, in dish. Place thyme in dish. Sprinkle with garlic and salt and pepper. Drizzle with oil. Bake until tomatoes are slightly brown around edges, about 45 minutes. Cool. (Can be made 2 hours ahead. Let stand at room temperature.)
