Preheat your oven to 400°F (200°C). This high temperature will help caramelize the sugars in the tomatoes, enhancing their sweetness.

Rinse the cherry tomatoes under cold water and pat them dry with a clean kitchen towel. This removes any dirt and ensures they roast evenly.

In a mixing bowl, combine the cherry tomatoes, olive oil, sea salt, black pepper, dried oregano, and minced garlic. Toss gently until the tomatoes are evenly coated. This step is crucial as the oil helps to conduct heat and flavor the tomatoes.

Line a baking sheet with parchment paper for easy cleanup. Spread the coated cherry tomatoes in a single layer on the baking sheet, ensuring they are not overcrowded. Overcrowding can lead to steaming rather than roasting.

Roast in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and caramelized. Stir halfway through to ensure even cooking.

If using balsamic vinegar, drizzle it over the tomatoes during the last 5 minutes of roasting to add a tangy sweetness.

Remove the tomatoes from the oven and let them cool slightly. They can be served warm or at room temperature.

Enjoy the roasted cherry tomatoes as a side dish, on top of salads, or as a topping for bruschetta or pasta.