Line a large rimmed baking sheet with parchment paper.
Rinse cherry tomatoes and pat dry with a tea towel.
Slice cherry tomatoes in half and place in a large bowl.
Add the minced garlic, oregano, olive oil and toss together. Add salt and pepper to taste.
Transfer to a parchment lined rimmed baking sheet and spread cherry tomatoes in an even layer.
Bake in the oven for about 45-60 minutes until they begin to soften and begin to caramelize.
Can be used as is or use blender for a creamier version.
Extend the parchment paper over to the sides. The cherry tomatoes will release a lot of liquid so we do not want those cooking juices to escape.
Use a large mixing bowl to toss all the ingredients together. This will ensure the cherry tomatoes are evenly coated with the olive oil and herbs.
Place in a single layer to optimize roasting. Use a large pan if necessary
Puree all the liquid. Be sure to include every last drop when pureeing the cherry tomatoes.
How many cups of sauce does this recipe make? Roasting one kilo of cherry tomatoes (that's approximately 2.2 pounds) will provide you with three cups of pureed tomato sauce.Can I freeze this cherry tomato sauce? Yes, simply divide the sauce using ice-cube trays. Once frozen, transfer the cubes in freezer bags. Or place a larger amount directly in freezer bags. Lay flat in the freezer and freeze.What to do with frozen cherry tomatoes? They are great to use as flavor booster in soups and stews; they make a great pasta sauce or simply use as a topping for bruschetta, pizza or even grilled chicken.Total Yield of recipe is 3 cups. A serving is calculated as 1/2 cup.