Preheat oven to 120°C or 200°F.
Place the cherry tomatoes in a baking dish. Make sure that they are in a single layer. Add the garlic and thyme. Drizzle the olive oil over the tomatoes and season with salt and pepper.
Bake for about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes to prevent them from burning.
Once done, allow to cool at room temperature before storing. Store with the oil and juices in an airtight container. It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.