Wash tomatoes and pat dry. Cut each tomato in half horizontally (through the equator) or into thick wedges if you prefer. Arrange cut side up on the prepared baking sheet in a single layer.

Season

In a small bowl, combine the olive oil, minced garlic, thyme, salt, pepper, and balsamic vinegar. Spoon or brush the mixture evenly over the cut sides of the tomatoes so they are lightly coated.

Roast

Place the baking sheet in the preheated oven and roast for 20–30 minutes, until the tomatoes have softened, edges are slightly caramelized, and garlic is fragrant. For more concentrated flavor, roast up to 40 minutes, checking after 25 minutes to avoid burning.

Cool briefly

Remove from oven and let tomatoes rest on the baking sheet for 5 minutes to allow juices to settle.

Finishing & Serving

Assemble

Transfer roasted tomatoes to a serving platter or bowl. Scatter torn basil leaves over the top and sprinkle with crumbled feta or grated Parmesan if using.

Serve

Serve warm or at room temperature with toasted bread or crostini for scooping. Leftovers can be refrigerated in an airtight container for up to 4 days and gently reheated.