A Salad of Roast Tomatoes

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Wipe the tomatoes and slice them in half across the middle.

3. 3

   Put them, cut side up, in an ovenproof dish.

4. 4

   Shake over a generous amount of good, though not expensive, olive oil and season with salt, coarsely ground black pepper, and the leaves from the thyme sprigs.

5. 5

   Roast for about forty minutes, depending on the ripeness of your tomatoes, until they are puffed and tender.

6. 6

   A few black edges will only add to their flavor.

7. 7

   As the tomatoes come from the oven, shake a little of the vinegar over them, then serve warm with crusty bread.

No additional tips available.