In the summer I tend to do this monthly and then I always have super tasty tomatoes to add into just about anything. I will mostly add to sandwiches, but you can add to pizza, salads, omelettes, literally anything.
Ingredients:
2-3 pounds cherry tomatoes
3/4 cup olive oil
1 1/2 teaspoons kosher salt
Crushed Pepper or red pepper flakes to taste
10 garlic cloves, sliced or crushed with knife
4 large thyme or rosemary sprigs
Preheat oven to 275°F. Spread tomatoes onto a large rimmed baking sheet. Add oil, salt, pepper, and garlic; toss gently to coat. Tuck thyme or rosemary sprigs into mixture. Bake at 275°F until tomatoes are wilted but not all have burst, 1 1/2 to 2 hours.
Cool tomato mixture to room temperature; discard thyme. Store tomatoes with oil and accumulated pan juices in an airtight container in refrigerator up to 2 weeks, or freeze up to 2 months.