Roasted Tomato and Garlic Sauce

Preheat oven to 425

In a large roasting pan or baking dish toss 3 pints grape tomatoes, 1 pound Roma tomatoes cut in quarters, 5 or six peeled garlic cloves, 4 or 5 sprigs fresh oregano (no need to remove the stems).  Drizzle with olive oil and sprinkle with sea salt.  Bake until the tomatoes collapse and blister.  Reduce heat to 225 and roast until most of the liquid is gone.  Spoon everything into a container and blend.  I like to use an immersion blender. 
** If you do not have fresh oregano use 1 or 2 Tablespoons dried but do not add it until you are ready to blend.