- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 2 pints grape tomatoes, halved
- 8 sprigs fresh thyme, leaves only
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Heat the oil in a large skillet or saucepan over low heat. Add the garlic and cook for 1 minute. Add the tomatoes, thyme, salt, and pepper. Cook until the tomatoes begin to burst, 3 to 5 minutes. Remove from heat. Serve hot, warm, or at room temperature. Pour or spoon the sauce over cooked meat or fish.