Roasted Tomatoes with Basil & Thyme

Source: a farmgirl’s dabbles

24 plum (or other “meaty”) tomatoes, halved lengthwise
1/2″ c. olive oil
3 T. balsamic vinegar
4 large garlic cloves, minced
4 tsp. sugar
3 tsp. kosher salt
1 tsp. freshly ground black pepper
20 large fresh basil leaves, julienned
1 T. fresh thyme leaves

Preheat oven to 450°.  Prepare a large rimmed pan by covering it in foil (easy clean-up!) and spraying lightly with vegetable oil.
Arrange tomatoes on pan, cut sides up, in a single layer.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with garlic, sugar, salt, pepper, basil, and thyme.
Roast for 35 to 45 minutes, until tomatoes start to caramelize and the flavors concentrate.  Your kitchen will smell tremendous!  Serve warm or at room temperature. (they also can be canned or frozen for later use.)