Remove the stems from the tomatoes and rinse them.
Prick the cherry tomatoes with a fork so they release their juices more easily, or better yet, cut them in half. Add olive oil to the bowl and toss a few times to coat them evenly.
Peel the garlic cloves, chop them into rough pieces, and press them into a garlic press over the bowl. Stir so that the garlic coats the tomatoes evenly.
Spread the tomatoes out on a baking sheet and sprinkle the thyme leaves over them. Season lightly with salt.
Place the baking sheet in the oven and let the tomatoes dry on the convection setting at 100°C for 3 hours. To allow the tomatoes to dry, you’ll need to leave the oven door slightly ajar—using a small spoon, for example.
Meanwhile, boil the jars and lids you’ll be using to store the tomatoes. If you don’t have a canner, you can check out this article.
Once the tomatoes are all wrinkled and dried, remove them from the oven and place them in each jar. Leave about 3 cm of space at the top of the jar.
Fill with olive oil, making sure to completely cover the tomatoes, otherwise they will no longer be protected by the oil and will spoil prematurely.
Seal the jars with their lids and store them in the coldest part of the refrigerator. Prepared this way, these candied cherry tomatoes will keep for several months in the refrigerator.