Preheat the oven to 230°F.

Rinse the cherry tomatoes and pat them dry with a paper towel.

In a large oven-safe dish covered with parchment paper, add the cherry tomato and toss with the olive oil, garlic, and thyme. 

Season with salt and pepper.

And a sprinkling of sugar, the balsamic vinegar and give it a good stir

Bake for 1 ½ to 2 hours at 230°F.

Remove the dish from the oven and let it cool to room temperature.

Use a slotted spoon to transfer the tomatoes to a clean jar or container.

Pour the remaining oil and garlic over the tomatoes until the tomatoes are completely covered, if more is needed add more oil.

Enjoy!