Ingredients
1 3/4 pounds tomatoes, assorted sizes and colors
Coarse salt and freshly ground pepper, to taste
Extra-virgin olive oil, for drizzling
2 teaspoons fresh lemon-thyme leaves, plus sprigs for garnish
Preparation
Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top, and let stand for at least 20 minutes before serving.
