Preheat your oven to 425˚F. Wash and pat dry the cherry tomatoes, then place them on a sheet tray covered with parchment paper. Place in the oven and roast until the tomatoes have charred slightly and softened, anywhere from 35 to 50 minutes.

Remove from the oven and immediately transfer to a heat-safe bowl. Stir in the salt and add enough oil to coat and begin to pool, pressing the tomatoes slightly to expel more juice. Taste and adjust the salt as desired.

Let cool and store in an airtight container in the refrigerator for up to a week.