Preheat the oven to 350ºF.
Combine the cherry tomatoes, olive oil, sliced garlic and herbs in a baking dish or pan that will hold them all in a snug single layer.
Season with salt and pepper, mix well and spread them out in a single layer.
Roast the tomatoes in the oven for about 45 minutes, stirring once or perhaps twice during baking, until they’re wilted and their juices are starting to concentrate — and perhaps brown a bit — in the bottom of the baking dish or pan.
(The baking time will depend on the material of the baking dish and type of cherry tomatoes used.) Ideally, you want the tomatoes to juice, and for the juices to thicken and concentrate.
Scrape the tomatoes and any juices into a bowl and let cool to room temperature.
They can sit up to 8 hours, and improve the longer they sit.
When ready to serve, make the toasts.