Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
Transfer the tomatoes to a small, 1-quart baking dish.
Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.
There's no need to peel and/or slice the tomatoes prior to cooking them. Simply use them whole. A tasty variation for you to try: add a handful of pitted black olives to the tomatoes and sprinkle them with crumbled feta cheese prior to baking them.