Preheat the oven to 300. Add the tomatoes, garlic cloves, sprigs of thyme, a few glugs of olive oil and salt to a baking dish. You only need the oil to go up about halfway to the middles of the tomatoes.

Slow roast in your oven for about 2 1/2 to 3 hours, until the tomatoes are bursting and the oil is bubbly.

Remove the thyme sprigs (but keep the garlic!) and store in an airtight container in the refrigerator for about 2 weeks. Bring to room temperature before serving. Enjoy!