Preheat the oven at 120°C, fan forced. Place the tomatoes in a baking dish so they all sit snuggly in a single layer. Garnish with garlic, thyme, seasoning with salt and pepper. Pour over enough olive oil to completely cover the tomatoes. Cook slowly for 1 hour. Remove from the oven and set aside to cool in the oil.
Once cool carefully spoon into clean sterilized jars, adding enough oil to cover the tomatoes. Secure the lids and store in the fridge for up to 3 months.
Cut halloumi into 1cm-thick slices. Brush both sides with some of the cooking oil. Heat a non-stick frying pan over medium-high heat until hot. Cook halloumi, in batches, for 2-3 minutes each side or until golden. Roughly chop.
To serve, allow the tomatoes to settle to room temperature (oil should return to clear). Divide the halloumi on base of 12 small bowls. Top with 3-4 confit tomatoes. Drizzle with a little vinegar and sprinkle with fresh thyme. Serve with baguette.