Preheat the oven to 190 degrees C, air circulation, rack in the middle.

In a large rectangular non-stick oven dish add the tomatoes, garlic, rosemary, oregano and thyme, drizzle the oil over the tomatoes, sprinkle the paprika, season with salt and pepper, and add in the oven.

After 15 minutes of cooking take out the dish from the oven and gently move the tomatoes.

After 30 minutes take the dish out of the oven and let cool for about 1 hour. After that discard the springs and garlic and gently pick with spoon the tomatoes one by one and place in a dish.

The remaining oil from the oven dish needs to go again through a fine mesh this time.

Once all the oil was strained either use the tomatoes as you like otherwise place them in a sterilized airtight glass jar or plastic container and cover them with the oil. Any remaining oil can be used for other cooking purposes.