Step 1

Heat up the oven to 220° C / 425° F.

Step 2

Cut your tomatoes into halves and put them in a large baking dish together with unpeeled, crushed with the side of a knife garlic cloves. Stir olive oil through, season with oregano, salt, pepper, chilli (if using) and a little bit of sugar if your tomatoes lack sweetness. You can also throw in a sprig or two of fresh basil if you have some.

Step 3

Bake for 25-30 minutes, giving the tomatoes a good stir halfway through the cooking time.

Step 4

While the sauce is in the oven, cook your pasta just short of al dente.

Step 5

Once tomatoes are soft, juicy and lightly charred in places, place the tomatoes and their juices into a blender (discard wilted basil). Squeeze garlic cloves out of their skins and add them in. Blend until smooth although you may want to keep a few of the tomatoes whole, like I did.

Step 6

Transfer to a pan to heat it up gently, adjust the seasoning if needed and toss cooked pasta in the sauce.

Step 7

Divide between four plates, garnish with your choice of toppings. I used toasted breadcrumbs, vegan ricotta and parsley.