Step 1

Add the items to a deep baking tray or casserole dish. I placed the thyme first, then added the tomatoes and cloves.I left the green tops of the tomatoes and the garlic skin. You can remove them in advance if you prefer.

Step 2

Add the olive oil. Add enough so that the tomatoes are all covered at least 1/3 of the way.

Step 3

Slow roast the tomatoes in the oven for 2-2.5 hours at 195ºF/90ºC(fan-assisted). The tomatoes should begin to burst and blister but without entirely losing their plump shape.

Step 4

Allow the tomato confit to cool enough to remove the green tops and garlic skin and then allow them to cool to room temperature before transferring to jar/s. If the tomatoes aren't completely covered then top them up with a little more olive oil and then store them in the refrigerator or freezer(*read notes)