Preheat oven to 200°F. Line a baking tray with parchment paper and set aside.
Wash and halve the cherry tomatoes.
Place the halved cherry tomatoes in a bowl and add the thyme, balsamic vinegar, olive oil and mix to combine.
Spread out the tomatoes on the baking tray in 1 layer. Sprinkle the garlic, sugar and a generous pinch of salt over the tomatoes.
Slow roast / bake in the oven until the tomatoes have shriveled (about 2 - 3 hours). Check every hour and rotate the oven tray to ensure even dehydration and roasting.
When the tomatoes are done, take them out of the oven and let them cool.
Place roasted tomatoes in an airtight glass jar and store in fridge. Use as needed.
If storing in the freezer for longer, store smaller portions in ziploc freezer bags. Thaw and use as needed.