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1
Preheat the oven to 325 and position 2 racks just above and just below the middle of the oven.
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2
Working over a medium bowl, pry the seeds and pulp out of the tomatoes and discard.
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3
Pour 1/4 cup of the olive oil onto each of 2 very sturdy, rimmed, light-colored baking sheets.
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4
Arrange the tomatoes cut side down on the baking sheets and scatter the garlic and thyme all around.
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5
Make a tiny slit on each tomato.
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6
Bake the tomatoes for about 45 minutes, until the skins begin to wrinkle.
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7
Shift the pans from top to bottom halfway through.
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8
Carefully pinch off the skins.
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9
Flip each tomato and bake until the surface looks dry, about 1 hour.
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10
Flip the tomatoes again and continue baking until the surfaces look dry but the tomatoes are still slightly plump, about 2 hours longer.
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11
Season the tomatoes with salt and pepper and let cool completely.
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12
Discard the thyme sprigs and peel the garlic cloves.
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13
Layer the tomatoes with the garlic in five 1/2-pint jars.
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14
Add enough olive oil to cover the tomatoes by at least 1 inch.
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15
Slide the blade of a knife along the side of each jar to release any air bubbles.
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16
Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.
