Pre-heat oven to 400 degrees Fahrenheit.
Start by heating grapeseed oil in a shallow skillet until hot. Add sliced shallots and fry for 3-5 minutes until lightly golden brown. This happens fast so keep an eye on them.
Once done, use a slotted spoon to remove them to a paper towel lined plate and season with salt. Set aside.
Make the herb topping by combining all of the topping ingredients in a bowl. Use your fingers or a fork to blend the butter into the flour evenly. The butter should be the size of small peas.
For the tomato filling, cut any large tomatoes in half or quarters and the smaller tomatoes in half.
Toss tomatoes with a drizzle of olive oil, flour, chopped garlic, balsamic, herbs and season with salt and pepper.
Top tomatoes with herb topping mixture and bake for 40 minutes until the topping is golden brown and tomatoes have softened.
Once done, top with fried shallots and fresh thyme.