4 large, ripe beefsteak tomatoes (about 2 pounds)
2 sprigs thyme
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 (8-ounce) round La Tur
Best-quality aged balsamic vinegar, for drizzling
Preheat the oven to 300F. Bring a large pot of water to a rapid boil and prepare an ice-water bath in a large bowl. Core the tomatoes and cut an X in the skin at the bottom of each one. Blanch the tomatoes in the boiling water for 30 to 60 seconds. The skin should easily pull back from the X. Immediately plunge into the ice bath. Once the skin cools it should easily pull away from the fruit. Using your fingers or a paring knife, skin the tomatoes and cut into eighths. Remove the seeds and inner flesh. You should be left with soft, peeled petals. Place the petals in a bowl. Remove the leaves from the thyme sprigs and add to the tomatoes. Add the garlic to the bowl along with the olive oil, a pinch of salt, and a grinding of pepper. Toss to coat, then place the petals on a wire rack set over a foil-lined baking sheet. Roast for 2 hours, or until the tomatoes are slightly shriveled and the juices have concentrated. Allow to cool to room temperature. Cut the cheese into quarters and place on individual plates. Scatter a few petals across the plate and drizzle with a tiny bit of aged balsamic.