Preheat oven to 350°F. Bring a pot of water to boil and set up an ice bath nearby.

Score the bottom of each tomato with an X. Blanch tomatoes in boiling water for 30 seconds, then shock in ice bath for 1 minute.

Peel tomatoes using your fingers, discarding the skins.

Arrange peeled tomatoes, garlic cloves, and herbs in a baking pan.

Pour enough olive oil over the tomatoes to submerge them. Cover tightly with foil.

Roast in the oven for 1 hour.

Cool slightly, then transfer tomatoes, garlic, and herbs into airtight jars, ensuring they remain submerged in the oil.

Store in the fridge for 2–3 months, topping off with more oil if needed.