Wash the tomatoes and cut them in half lengthwise (for roma/plum) or into uniform wedges if using larger tomatoes. Place the tomato halves cut-side up on the prepared sheet so they sit evenly.

Season

Drizzle the 2 tablespoons of extra-virgin olive oil evenly over the tomatoes. Scatter the thinly sliced garlic and sprinkle the 1 teaspoon thyme leaves across the tomatoes. Evenly season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and the optional 1 teaspoon sugar if your tomatoes are very tart.

Roast

Place the baking sheet on the middle rack and roast for 25–35 minutes, depending on tomato size and oven, until the tomatoes are softened, edges are caramelized, and juices are slightly reduced. Check at 20 minutes to ensure garlic isn't burning; if it browns too quickly, cover loosely with foil.

Finish

Remove the tomatoes from the oven. If using, drizzle 1 teaspoon of balsamic vinegar over the hot tomatoes and let them rest for 5 minutes so flavors meld.

To Serve (optional)

Spoon roasted tomatoes onto toasted bread or crostini, sprinkle with torn basil leaves and grated Parmesan or Pecorino. Alternatively, serve as a side with grilled meats, tossed into pasta, or folded into salads. Serve warm or at room temperature.