Heat oven to 375 degrees
Slice tomatoes in half, lengthwuse and remove the core and seeds. Arrange the tomatoes, cut sides up, on a baking sheet covered with parchment paper.
Combine olive oil, vinegar and garlic in a small bowl. Lightly brush each tomato half with the balsamic oil mixture. Sprinkle with salt, pepper and thyme or basil if desired.
Roast tomatoes for about 60 minutes or until the tomato pulp shrivels and the natural sugars begin to caramalize. Remove from oven and allow tomatoes to cool.
2 pounds medium tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
1 teaspoon dried thyme or basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper