Pre-heat oven at the lowest temperature setting, for example, 150˚C/302˚F.
Place tomatoes in a saucepan and cover with oil. Add fresh herbs, garlic, lemon peel, honey, sea salt and ample grinds of pepper.
Bring temperature up to a gentle heat for 5-10 minutes, not boiling – just a few bubbles at the surface. Transfer to a baking dish, arranged in a single layer of tomatoes.
Slow cook for up to 3 hours (potentially longer, depending on your oven settings), checking periodically. When the tomato skins have blistered and started to split, they are done.
Enjoy right away, or store in a glass jar, ensuring you cover the tomatoes entirely in oil. See notes for serving suggestions.