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Preheat the oven to 325F. Place the whole cherry tomatoes in a single layer in a baking dish.
Sprinkle the smashed garlic, basil (or whatever fresh herbs you are using) around the cherry tomatoes.
Pour the olive oil on top of the tomatoes. Sprinkle on the salt.
Bake for 30-45 minutes, or until they begin to wrinkle up and become a little light brown around edges (mine was ready in about 40 minutes. I gave the tomatoes a stir a couple times to make sure they were evenly roasting).
When the it cools down, transfer the tomatoes and oil into a sterilized jar (or airtight container). I keep the garlic and herbs, but toss out if you do not want to store with tomatoes. Make sure they are completely covered by the oil, to prevent air from reaching the tomatoes.
Let tomato mixture cool to room temperature before storing with oil and accumulated pan juices in a sterilized jar (or airtight container). Can be used for up to 1 week (maybe longer).