1-Step 1: Preheat and Prepare Start by preheating your oven to 220°C (425°F). This high temperature is crucial for getting those lovely caramelized edges on your tomatoes. While the oven heats up, wash your tomatoes thoroughly and pat them dry. Cut each tomato in half and place them in a large baking dish. The dish should be large enough to hold all the tomatoes in a single layer, as crowding them will cause steaming rather than roasting.

2-Step 2: Season the Tomatoes Take your 8 cloves of garlic and give them a gentle crush with the flat side of your knife. Don’t peel them, as the skins will protect the garlic during roasting and make it easy to remove later. Add the crushed garlic cloves to the baking dish with your tomatoes. Now pour in 45 ml (3 tablespoons) of olive oil, sprinkle with 1½ teaspoons of dried oregano, and season generously with salt and pepper. If you enjoy a bit of warmth, add a pinch of chili flakes. If your tomatoes taste particularly tart, add a small pinch of sugar to balance the acidity. Toss everything together with your hands, making sure each tomato piece is coated with oil and seasonings. If you have fresh basil, tuck a sprig among the tomatoes.

3-Step 3: Roast to Perfection Place the baking dish in your preheated oven and roast for 25-30 minutes. About halfway through cooking, around the 15-minute mark, give the tomatoes a gentle stir. This ensures even roasting and prevents any pieces from burning. You’ll know they’re done when the tomatoes are soft, juicy, and slightly charred around the edges. The garlic should be golden and soft when pressed.

4-Step 4: Cook Your Pasta While the tomatoes are roasting, bring a large pot of salted water to boil. Add 300 g (10½ oz) of your chosen pasta and cook until just short of al dente. This usually means cooking for 1-2 minutes less than the package instructions suggest. The pasta will finish cooking when tossed with the warm sauce. Before draining, reserve about ½ cup of the starchy pasta water, as this liquid gold helps create a silky sauce that clings beautifully to the pasta.

5-Step 5: Blend the Sauce Once your tomatoes are beautifully roasted, remove them from the oven and let them cool slightly. Transfer the tomatoes and all their delicious juices to a blender. If you added basil during roasting, discard the wilted sprig. Now for a satisfying step: squeeze the roasted garlic from their skins directly into the blender. Those soft, golden cloves will blend seamlessly into your sauce. Blend until smooth, or leave some tomato pieces whole if you prefer a chunkier sauce. This is entirely up to your personal preference. Some people love a completely silky sauce, while others enjoy bits of tomato for texture.

6-Step 6: Combine and Serve Pour your blended sauce into a large pan and warm it gently over low heat. Taste and adjust the seasoning if needed. Maybe it needs a little more salt, or perhaps a grind of fresh pepper. Add your cooked pasta to the pan and toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of that reserved pasta water to loosen it. Divide among four plates and finish with your chosen garnishes. Toasted breadcrumbs add a lovely crunch, while pine nuts bring buttery richness. Capers or olives add briny pops of flavor. Finish with fresh herbs for a bright, aromatic touch.