Preheat oven to 300 degrees F.

Slice the tomatoes in half lengthwise. For larger tomatoes, slice into quarters. Place the tomatoes in a bowl along with the oil, garlic and thyme and toss to combine.

Line a rimmed baking sheet with parchment paper and arrange the tomatoes on the sheet cut side up. Season the tomatoes lightly with salt and pepper (the flavors will concentrate as the tomatoes cook so go light on the salt).

Bake in the oven until the tomatoes are browned and collapsed but still a little soft and juicy in the center, about 2 ½ hours. Let the tomatoes cool slightly before serving.

Tomatoes can be refrigerated for about 1 week or frozen for a couple of months.