Follow our instructions for best results!
Place cherry tomatoes (whole) in a large sheet pan. Drizzle with about 1/4 cup of olive oil, and season with salt and pepper. Bake for 45 minutes.
In a large dutch oven or add remaining oil. When oil is hot add in onions and garlic, sautéing. Add oregano, red pepper flakes, roasted cherry tomatoes and bay leaves. Cook for 15-20 minutes.
Remove bay leaves. Transfer to a blender and process until sauce is creamy and there are no chunks left. Alternatively you can use an immersion blender.
Transfer sauce to a jar and store in the fridge for up to 1 week. Alternatively you can freeze for up to 3 months.