From My Bowl

0 Prep: Preheat the oven to 300F and set a 9x13 baking dish (preferably one with a lid) aside. Rinse the tomatoes well and pat dry with a clean kitchen towel. Trim the ends off of the garlic cloves, then lightly smash them with the flat edge of a knife; remove and discard the papery skins.
1 Combine: Add the tomatoes and garlic to the base of the baking dish. Nestle the herbs in with the tomatoes, then sprinkle with red pepper flakes (if using) and salt. Pour the oil on top and use a spatula to mix well, until all of the tomatoes are coated in oil.
2 Roast: Cover the baking dish with a lid, or wrap tightly with aluminum foil. Bake in the middle rack of the oven for 30 minutes, then uncover and give everything a good stir. Cover the dish and return to the oven for an additional 30 minutes.
3 Caramelize: Uncover the dish; at this point the tomatoes should have deflated and the garlic should look more translucent. Return the baking dish to the middle rack of the oven and increase the temperature to 325F. Bake uncovered for an additional 15 to 30 minutes, depending on how caramelized you like your tomatoes and garlic. Check on the tomato confit every 10 minutes or so to ensure it does not burn.
4 Serve & Store: Let cool in the baking dish for at least 10 minutes, then carefully transfer to a glass jar or another airtight storage container. Enjoy immediately, or store in the airtight container in the refrigerator for up to 2 weeks. Make sure all tomatoes and garlic are submerged in oil so they do not mold.