Step 1

Preheat the oven to 180 Degrees C (350 F).

Step 2

Wash the tomatoes and thoroughly dry them. Cut them in half.

Step 3

Toss the tomatoes lightly with olive oil in a non-reactive pan. – see Note 4.

Step 4

Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.

Step 5

If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve.

Step 6

If serving immediately, put a pot of water on to boil. Once it reaches a rolling boil, add some salt to the water, and add your pasta.Cook the pasta until it is al dente. (Reserve a little of the pasta water.)

Step 7

Add the pasta to the dish you cooked the tomatoes in, and toss well. Add some pasta water if the dish requires a little extra liquid.

Step 8

Serve with some Parmesan cheese and fresh basil.