Prepare the Tomatoes: Cut the tomatoes in half, remove the stem area, then slice them into wedges.
Roast: Place the wedges on parchment-lined baking trays. Season with salt, thyme, and rosemary. Roast at 200°C (392°F) for 1 hour.
Prepare Garlic: While the tomatoes roast, soak garlic cloves to loosen the skins, peel, and finely chop.
Sterilize Jars: Wash and dry 600 ml jars thoroughly.
Layer and Fill: Place garlic, thyme, and rosemary at the bottom of each jar. Add roasted tomatoes in layers, sprinkling more garlic and herbs in between.
Seal: Pour 30 ml olive oil into each jar, making sure the tomatoes are covered. Seal tightly with lids.
Rest: Turn jars upside down for 10 hours. Then flip upright and store in a cool, dry place.
