Preheat the oven to 200C/400F/Gas Mark 6.
Wash and quarter your tomatoes (if using large ones on the vine) and put them on a baking tray lined with aluminium foil.
Add peeled garlic cloves and toss everything with dried oregano, extra virgin olive oil, some salt and pepper.
Bake in preheated oven for 15-20 minutes until they begin to shrivel up and look slightly blistered.
In the meantime, put large pan of salted water to boil and cook your pasta as per instructions on the packaging. Save some pasta water to adjust the consistency of your sauce later.
Take roasted tomatoes out of the oven and drizzle them with some balsamic vinegar.
Next put roasted tomatoes into the saucepan or a blender, add fresh basil leaves and blend until you get nice and thick puree. Taste and adjust seasoning as per your liking.
Serve the sauce with cooked pasta of your choice. Use the pasta water that you saved to loosen up the sauce to the consistency you like.
Serve with some extra fresh basil and grated parmesan or vegan cheese!