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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
Arrange the tomato halves cut-side up in a single layer on the prepared baking sheet. Drizzle with the olive oil, then scatter the sliced garlic over and around the tomatoes. Sprinkle evenly with the salt, pepper, and sugar, then lay the thyme sprigs across the pan.
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