Remove the cored from the tomatoes and cut them into quarters. Arrange in a single layer skin side down on a rack over a sheet pan

Combine the garlic, shallots, basil, oregeno, and thyme. Season with salt and pepperb drizzle or brush the mixture over the tomatoes. Be careful to coat them.

Roast at 275 F until the tomatoes are dried and slightly browned, about 60-90 minutes.