From Dr. Preston Maring
Ingredients
 fresh oregano leaves2 tbsp
 cherry tomatoes2 qt
 garlic4 cloves
chopped
 shallots2 whole
chopped
  bay leaves3 pieces
 extra virgin olive oil2 tbsp
 crushed red chile flakes 1/2
 salt1 tsp
 black pepper 1/2 tsp
  thyme6 sprigs

cookware

rimmed baking sheet
1
Preheat your oven to 375°F.
2
Toss all the ingredients together on a rimmed baking sheet.
3
Roast the tomatoes for about 30 minutes or until they are juicy, bubbly and starting to caramelize. Near the end of the roasting time, check on them to be sure you remove them from the oven while there is still a lot of the released tomato liquid remaining.
4
Discard the bay leaves and leftover thyme stems.
5
Serve over pasta/pizzas. Make double the amount and freeze for a quick dinner another night.