I have zero experience with ever doing this, so I looked online and found a recipe. Basically, you *lightly* drizzle the tomatoes with olive oil and a little balsamic vinegar (if you'd like). Don't use very much oil because the juices from the tomatoes also will trickle into the pan and you will have a lot of liquid in the pan that you don't really know is oil (that you may not want) or juice. Roast them in a 450 degree oven for 20-25 minutes until they just start to brown and the skins start to crinkle/shrivel (you can see that in the photo above). Once they cool down, you can just throw them in a blender or food processor and process until smooth. I chose the food processor route because I was not going to take the time to take the skins off of all these tiny cherry tomatoes. Use immediately or freeze for later! Ours is in the freezer right now.
