Preheat the oven to 350F (180C)

Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl with ice and water.

Using a paring knife, score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and then immediately transfer them to the ice water bath. Work in batches if necessary, until all the tomatoes have been blanched.

When the tomatoes are cool, remove them from the water. With your fingers, gently slip the skins of the tomatoes, and then place them in a single layer in a baking dish.

Pour the olive oil over the tomatoes, and then add the garlic, salt and thyme. Add more oil if needed to ensure that the tomatoes are fully covered.

Cover tightly with aluminum foil and bake for 30 minutes, or until the oil is hot but the tomatoes remain vibrant and whole. Let cool completely.

Transfer the tomatoes and oil into a airtight container. Make sure they are completely covered by the oil, to prevent air from reaching the tomatoes.

Store in the fridge for up to 2 weeks.