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Preheat oven to 250 and line a rimmed baking sheet with parchment paper. Peel the tomatoes using a swivel-bladed peeler (alternatively, cut an X in the bottome of each tomato, blanch in boiling water for 1 minute, then plunge into ice water and slip off the skins). Cut the tomatoes in half lengthwise and place in a bowl. Add the olive oil, thyme, rosemary, oregano, and garlic, season with salt and pepper, and toss until well-coated. Place the tomatoes, cut side down on the prepared baking sheet and lay the herbs on top. Roast for 2 hours, or until the tomatoes have shriveled and darkened. Remove the herbs. Refrigerate in a covered container for up to 5 days.
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