I do something similar. Slice cherry tomatoes in half. Put in a baking tray (if you can basically fill up a large tray it makes enough for four or five portions of pasta sauce). Glug in some olive oil and sprinkle with salt.
For added flavour, add a cup of red wine, or drizzle generously with balsamic vinegar, or stir in a teaspoon of miso (no need for salt if you add miso).
You can slice up some olives, or antipasti like roasted peppers or artichokes, to cook with them.
Roast for 90mins on medium-high heat. You want the tomatoes to be caramelizing, and most of the liquid to evaporate - there shouldn’t be much tomato juice sloshing about, and the tomatoes should be very pulpy.
Once they’re roasted, you can then mix in some fresh herbs, or stir in some mascarpone or goat’s cheese or grated Parmesan, or add chilli flakes, or really whatever you feel like, and you’ll have a delicious pasta sauce. If you’re only cooking for one or two, use only what you need, save the rest and you can reheat them and mix in some different additions for another quick pasta sauce later in the week.
You can also use the roasted tomatoes as pizza topping, or in a risotto, or eat them cold with cheese and meats. They’re amazing and very versatile. And they’ll freeze for later use.