Preheat oven to 300°F.

Quarter tomatoes and place onto a rimmed baking sheet. Add garlic and shallot, and drizzle with olive oil. Toss to combine. Sprinkle on salt and pepper, then place thyme on top of tomatoes. Roast for 1 hour.

Let cool. Remove thyme leaves from stems, discard stems, then dump roasted ingredients into a blender or food processor and blend. Add red wine vinegar and blend again until smooth. Taste and adjust seasoning if needed.