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In a large pot, add all the ingredients, except for the cherry tomatoes. Cook on medium-high heat for about 8-10 minutes or until the veggies are slightly browned and softened. Stir regularly and use a small amount of oil or water to prevent the veggies from sticking to the bottom of the pot.
Then, add the cherry tomatoes, ½ cup of water and stir well. Keep cooking, covered and on medium heat, for about 10-15 minutes stirring frequently. Keep the mixture to a low simmer.
When the cherry tomatoes are cracked and have opened up, you can remove the cover and keep cooking for a few more minutes to let the water evaporate a bit so the sauce is not too watery after blended.
Transfer the mixture to a blender and blend until you reach a very smooth texture.
Taste and adjust the seasonings. Also, if you want a thinner sauce, simply add a small amount of water and blend again.
The sauce can be stored for 4-5 days in the fridge and up to 3 months in the freezer.