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Scoop out the liquid core with seeds, place the tomatoes tightly on a baking sheet, skin side down
Sprinkle with salt and sugar, add a few sprigs of thyme
Put in the oven on convection mode at 110 degrees, for 7-8 hours, watch the tomatoes carefully after 6 hours so that they do not dry out (5 hours with my oven)
Put the tomatoes in a jar, add garlic and thyme (optional, you can add rosemary), pour in oil, close the jar and store in a dark place or refrigerator