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Cut the cherry tomatoes in half
Place them on a baking tray with chopped shallots, a garlic clove, salt, and a drizzle of olive oil
Bake at 170°C (340°F) for 50–60 minutes, until soft and caramelized
Transfer to a small saucepan and add the sun-dried tomatoes and tomato paste
Cook over low heat for 10 minutes
Blend until smooth
Strain through a sieve to remove skins and seeds
Pour into molds or ice cube trays
Let cool and freeze
Use the tomato stock cubes for risottos, soups, meat, or fish