Add Extra-Virgin Olive Oil (1 cup), Garlic (1 clove), and Fresh Thyme (2 teaspoon) in a measuring cup. Give that a good stir so everything mixes together. Set them aside.
Prepare Roma Tomato (8). Cut the end off with the stem.
Slice in half lengthwise then simply use a teaspoon to get rid of the seeds and the watery bit from the center of the tomatoes. Then we can arrange tomatoes onto a baking tray lined with some aluminium foil.
Pour our herby olive oil mixture over each of the tomatoes. Season generously with some Salt and Pepper (to taste).
Preheat the oven to 100 degrees C (210 degrees F).
Put those tomatoes initially in the oven for an hour and a half and check on them to see how they look if they need to dry a bit more, you can put them in for half an hour or so and check them again.
Transfer them into an airtight container. They can store in fridge for up to a week or you can freeze them for up to three months. You can chop those sun-dried tomatoes up, add them to pizza. Toss them through pasta. You can add them to sauce. You can also have them as snacks.