#Cook the tomatoes a few hours ahead of serving time so that there will be plenty of time for the tomatoes to cool. Serve with other 'mezes' or 'tapas' on a summer dinner table.#
Preheat oven to 350 °F / 180 °C.
Toss the tomatoes in the olive oil to coat. Season and spread on an ovenproof dish.
Drizzle with balsamic vinegar. Sprinkle garlic slices and place thyme sprigs among tomatoes. Season with salt and pepper.
Grill for about 10 minutes until beginning to burst and brown. Lower oven temperature to the lowest degree and roast for another hour.
Watch carefully. The tomatoes should not char.