So, so good. Delicious in summertime, but even better outside of tomato season to turn meh tomatoes into something much better.
Coat cherry tomatoes and a few smashed garlic cloves with a very generous amount of olive oil
Season with salt, pepper, and thyme sprigs
Optionally use basil leaves, rosemary, or red chili flakes
Cook at 250F for 2-3 hours, stirring every hour or so
Store in an airtight container with the oil fully covering the tomatoes