Spread out the cherry tomatoes on a large rimmed sheet pan. Drizzle generously with olive oil, and season with salt and pepper. Use your hands to combine all the ingredients.
Roast tomatoes at 425 degrees for about 15-20 minutes, until they are shriveled, releasing their juices and if they start to get charred, even better! The char will add to their smokey flavor.
In a food processor, add the tomatoes with the fresh herbs (I use about a handful of each, no need to chop because your food processor will do all the work!), garlic, lemon juice, champagne vinegar, and smoked paprika.
Pulse a few times to get the ingredients broken down a bit.
Then, with the food processor on, slowly drizzle about 2-3 tablespoons of olive oil through the feed tube. I like a thicker consistency, but if you want it smoother and looser, add more olive oil, 1 tablespoon at a time.
Taste and add more seasonings based on what tastes good to you.
Want more bite? A bit more vinegar or lemon juice. Want it smokier? More paprika. That's the beauty of this spread, is you can easily adapt it based on what tastes good to YOU.