Pre-heat oven to 425F degrees. Set aside a large sheet pan or two medium size.
Wash the tomatoes and cut steam side off. Place tomatoes on sheet pan, steam-cut side down. Cut an 'x' on bottom-side now facing up of larger tomatoes.
Pour oil over tomatoes and season with salt. Place whole garlic randomly on sheet pan
Roast tomatoes for 45 minutes. When done switch oven to broil and roast for an additional 3-5 minutes or until tomatoes start to brown up on top.
Remove from oven and place on a cooling rack. Let it sit for 10 minutes so the tomatoes will eliminate the excess water.
Using a large spatula, pick up each tomato and transfer to a high speed blander, leaving most of the liquid behind. Don't worry there will be plenty liquid in the tomato still. P.S. you might want to do this step in batches!
Add fresh herbs, dried oregano and the roasted garlic into the blender and pulse for a few seconds (about 30).
When done pulsing all the tomato, sift half the batch through a strainer with larger roles or a colander. The key is to eliminate some of the seeds and keep most of the tomato chunks. I found that sifting half the batch did the trick for me
Transfer sauce to jars and refrigerate for up to two weeks or freeze for up to 6 months.