Heat olive oil and thyme sprigs in a frying pan on med heat. Let the olive oil absorb the flavor of the thyme, until the thyme starts to fry. Turn down the heat to low and slice the tomatoes into thick-ish slices (1cm slices) and add the tomatoes to the pan. Gently warm the tomatoes, careful not to actually cook them, about 5 minutes While the tomatoes are warming, add the chilled goat's cheese to a serving plate. When tomatoes are warm and not yet cooked (skins still attached), pour contents of pan over goat's cheese. Add some fresh olive oil, salt and pepper to taste. Enjoy with a fresh rustic baked baguette.