Preheat the oven to 125 degrees C, air circulation, rack in the middle.
In a large rectangular non-stick oven dish add the tomatoes, garlic, rosemary and thyme, add the oil to cover 2/3 of the tomatoes, and season with salt and pepper, and add in the oven.
Every 30-40 minutes take out the dish from the oven and gently move the tomatoes.
After 3 hours 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 on the coarse mesh strainer inside a bowl.
The oil gathered from the strainer 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.