Preheat oven to 325 degrees. Generously oil bread pan and set aside.
In a large bowl, whisk together flour, sugar, salt, baking soda and baking powder.
Fold wet ingredients into the dry mixture until almost combined.
Pour batter into prepared bread pan and bake for 15-20 minutes, until tester comes out clean.
Let cool for 15 minutes in the pan before removing the bread and continuing to cool on a wire rack.
In a large skillet over medium high heat, add the tomatoes and olive oil. Stir in the fresh herbs and a very large pinch of kosher salt with a few grinds of black pepper
Let the tomatoes get really hot where the oil starts to crack and the tomato skins blister. Then, reduce the heat to medium low and simmer for almost 1 hour. Come back and stir about every 10-15 minutes.
After an hour, remove from the heat and let cool for 20 minutes. Taste and adjust seasonings if needed.
To serve, slice olive oil cake, top with a generous amount of tomato confit and a large dollop of sour cream.