I found a recipe flipping through Food Magazine and decided to make it that very night. Luckily we had all the ingredients (minus the thyme leaves) and were planning on making corn on the cob (which the recipe says it pairs best with). Unfortunately I am posting this after the fact and corn on the cob is no longer in season, but this quick simple recipe is a good one to keep in the books to impress guests.
Seed and quarter 2 plum tomatoes (I used one large roma tomato)
Toss with 2t oil, 1/2 t salt, and 1 garlic clove.
Bake at 375 degrees for 40 minutes. Let cool
Puree with one stick of softened butter.