In a small bowl, stir together oregano, basil, and thyme. Set aside.
Heat a skillet over medium-high heat. Add cherry tomatoes, onion and garlic to the pan. Cook for 5 minutes. Add half of the fresh herb mixture to the skillet and cook another 3 minutes. Let mixture cool completely.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a medium bowl, stir together ground beef, remaining fresh herb mixture and salt. Form the beef mixture into two balls.
Spread the balls of meat out into two thin circles of meat crust on the lined baking sheet. Spread half of the tomato mixture on each circle in the center.
Fold meat crust in half carefully, making sure to crimp the edges together well. Cut two thin slits in the top of each hand pie to allow steam to escape.
Bake for 15 to 20 minutes until the meat is cooked through. Check the mixture halfway through, mopping up any juices with a paper towel so the hand pies don’t get too soggy.