Thinly slice the garlic cloves.

Heat olive oil in a small saucepan over low heat.

Add sliced garlic to the oil and cook, stirring, until pale golden (about 3 minutes).

Remove the pan from the heat.

Transfer the garlic and oil to a glass measuring cup to cool.

Allow garlic to continue browning in the oil as it cools.

Cut the heirloom tomatoes into wedges.

Place the tomato wedges in a serving dish.

Season the tomatoes with salt and pepper.

Drizzle the garlic-oil mixture over the tomatoes.

Serve immediately.