Wash and dry the tomatoes and add to a 9x13 baking dish with the smashed garlic, olive oil, thyme sprigs, and salt and pepper.
Mix everything together with your hands or a spoon and spread it into a single layer.
Bake for 1 hour 20 minutes until the tomatoes are shriveled and soft. Let cool to room temperature.
Remove the thyme sprigs and transfer the tomato confit to an airtight jar making sure to completely submerge the tomatoes in their cooking oil.
Store in the fridge for 1 month or the freezer for up to 3 months.
Notes
You want just enough olive oil so that the tomatoes are partially submerged in the fat, but they don't need to be drowning in it because as the tomatoes cook, they release their own juices. The amount you use will largely depend on the quantity of tomatoes you use, so just eyeball it.
Make It Your Way: Substitutions & Variations
No cherry tomatoes? - you can also use grape tomatoes, heirloom tomatoes, or plum tomatoes. If using larger tomatoes, you'll want to cut them into quarters.No fresh thyme? - use fresh basil leaves or fresh rosemary instead.Add-ins - peeled whole shallots, red pepper flakes, lemon zest, etc.