Homemade Roasted Cherry Tomato Sauce

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I had packed a gallon bag of cherry tomatoes in the freezer late last year and finally took them out a while back to thaw. I had found a really simple recipe to make a pasta sauce with them that I wanted to try. Of course, since tomatoes of any kind are more water than anything else, freezing them caused expansion and bursting, which was obvious as they thawed. Not an issue as I can see - they just are broken down sooner for the roasting. The recipe called for sea salt, black pepper, thyme, garlic and olive oil, but I didn't have sea salt or thyme. I used regular table salt and an Italian seasoning blend instead. They are now in the oven with a timer so that I don't forget about them. The recipe calls for them to be blended into a sauce once they're cooked. I used my daughter's "Magic Bullet", a portion at a time. The sauce turned out great! And, it was so much easier than I had ever imagined. Don't know why it took me so long to even try!