Preheat oven to 425ºF.
Drizzle garlic with some EVOO and season with salt and pepper. Wrap tightly in a foil pouch and roast 35-45 minutes or until light golden and tender.
Prick the skins of the potatoes several times with a fork and roast to tender alongside garlic, 50-60 minutes.
Arrange the tomatoes on a large baking sheet and drizzle with EVOO. Season with thyme, salt and pepper, and roast in the center of your oven until skins burst and they’re charred at the edges, 35-40 minutes.