Preheat oven to 100C. Place the whole tomatoes on a lined tray and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in colour. Remove form the oven and squash them gently with the back of a spoon then cook for another 15 minutes. Remove from the oven. Sprinkle the dried herbs over the tomatoes, gently mix and set aside.