Preheat the oven to 400 degrees. In a medium bowl, toss the tomatoes with the olive oil, salt and pepper and place on a rimmed baking sheet in a single layer. Top the tomatoes with the thyme sprigs. Roast the tomatoes for 15-20 minutes, shaking the tray halfway through the cooking time. The tomatoes are done when they start to blister and burst open. Garnish with splash of balsamic vinegar, freshly grated parmesan cheese, a sprinkle of sea salt and drizzle of olive oil.