• Place all herbs and vegetables in a quart-sized crock pot, spreading the garlic cloves around uniformly between the tomatoes.
• Add enough olive oil to submerge everything. If the herbs float to the top, use a butter knife to push them down between the tomatoes and garlic cloves.
• Set the crock pot on its lowest heat. Cover and walk away for 4 to 6 hours.
• Check the tomatoes: the skins should be peeling and some may have burst open. If the tomatoes are too firm, continue to cook.
• Turn off the crock pot and wait about 1 hour.
• Use tongs to remove any whole herbs from the oil and dicard.
• Using a slotted spoon, gently remove the tomatoes and garlic cloves from the oil.
• Pour the oil through a strainer into a container to remove any solids.
• To store tomatoes, move to a sealable container and refrigerate.
• To store garlic, move to a sealable container and add-back some of the filtered oil. Refrigerate.

I typically use pint-sized mason jars to store the tomatoes and garlic in the refrigerator — plastic containers would definitely take on some of the aroma/oil.