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Preheat oven to 250°F.
Place cherry tomatoes in a single layer in a baking dish. Nestle the garlic between the tomatoes.
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes.
Season generously with salt and pepper, and the lemon zest, and add the fresh herbs to the baking dish.
Bake/slow roast, uncovered, for 1-½ to 2 hours until the tomatoes are soft but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars.
Pour enough of the cooking oil over the tomatoes to submerge them.