Preheat oven to 250°F. Prepare a baking sheet lined with parchment paper. Wash and dry tomatoes. Cut them into quarters and remove the seeds using a spoon. Put all of the tomatoes into a large bowl.
Remove the thyme leaves from the stems and place them into a mortar and pestle with the garlic cloves and salt. Crush until a paste forms, then add the olive oil and mix until combined. This will be your marinade.
Add your marinade to the bowl with the quartered tomatoes and mix until all the tomatoes are nicely coated. Cover with plastic wrap and leave on the counter to marinate for 15 minutes.
Place tomatoes skin side down on the baking sheet in a single layer.
Bake for 2 hours, flipping them halfway through. The goal is to cook them slowly on low heat so they confit. When you flip them, you can carefully remove the skin with tongs or leave the skin on if you prefer.
Let cool and use in salads, ravioli filling, on bruschetta or more!
Store them in a container and cover them with olive oil once cooled and they can stay refrigerated for a week. Enjoy!
You can decide how “confit” you would like your tomatoes depending on use. If you want a more concentrated tomato flavor, let them cook longer. Cooking them for longer will also result in a drier tomato.