Place the tomatoes in a single layer in a shallow baking pan. Season with sea salt and top with your fresh herbs. Generously drizzle in olive oil.
Bake at 250 degrees F for 3 hours or until the tomatoes start to shrink around the edges and get soft.
Remove from the oven and allow to cool. Take out the garlic and herbs and discard (or compost). Place the tomato confit in glass jars and top off with olive oil before refrigerating.
Once refrigerated, the olive oil will harden in the jars. Before serving, remove from the refrigerator and bring the confit to room temperature.
Tomato Confit is best served atop grilled bread with a poached egg or egg cooked over easy.