4 small vine-ripened tomatoes
EVOO, for drizzling
Salt and pepper
Leaves from 2 or 3 sprigs fresh thyme, finely chopped
Preheat the oven to 300°F.
Put a cooling rack over a baking sheet. Slice the tomatoes crosswise into thirds. Arrange the slices on the rack, tops and bottoms cut side up. Dress the tomatoes with a little EVOO, season with salt and pepper, and sprinkle with the thyme. Roast the tomatoes for 1 hour. Remove from the oven and arrange them on a serving platter.