re: canning foods in oil

I am sorry, but using oil and garlic will be unsafe. There are only a few recipes safe for adding oil to them and they are tested recipes and highly acidified.
For cherry tomatoes, most people either dehydrate them or freeze them and add to sauces.

You can make salsa, again, using specially designed and tested recipes and can it in a water bath canner. They contain a lot of vinegar or bottled lemon juice. I can provide you with recipes or you can probably type salsa recipes in the search box above and find them.
With cherry tomatoes, you will have bits of peel in the salsa or sauce if you don't strain it out. It can taste like bits of paper. Some folks don't mind it, others do.