Remove the cores form the tomatoes and cut into the desired shape (halves, quarters, wedges or slices). Arrange in a single layer, skin side down, on a rack over a sheet pan.
Combine the oil, garlic, shallots, basil, oregano and thyme. Season with salt and pepper. Drizzle or brush this mixture over the tomatoes and turn carefully to coat them. Make sure that the skin side is down before roasting.
Roast in a 275°F / 135°C oven until the tomatoes are dried and lightly browned, 1 to 1-1/2 hours.
The tomatoes are ready to serve now, or to use as an ingredient in another dish. Or, they may be cooled on the racks and stored, covered, under refrigeration.