From My Bowl

0 Prep: Preheat the oven to 350F and set a large baking sheet aside. Trim the top portion (where the stem inserted) off each tomato and cut in half lengthwise.
1 Combine: Add the tomatoes, onion, and garlic to a baking sheet. Sprinkle the oregano, salt, sugar, and black pepper over the vegetables, then drizzle generously with olive oil. Use clean hands to massage the tomato mixture until every piece of veg is evenly coated in oil. Rotate all of the tomatoes so they are cut-side-up and spread evenly across the baking sheet.
2 Bake: Bake in the middle rack of the oven for 50 to 60 minutes, until some of the tomatoes have crispy edges and the garlic has browned.
3 Process: Peel the tomatoes, if desired (I do not). Use a spatula to carefully transfer the roasted tomato mixture into a blender (smoother sauce) or food processor (chunkier sauce). Process for 45 to 60 seconds, or until a uniform sauce of your desired consistency forms. Add the fresh basil to the sauce and pulse until it becomes more finely chopped; the residual heat left from the roasted tomatoes will lightly cook the basil.
4 Serve & Store: Serve immediately over cooked pasta or as desired - the sauce should still be warm, but you can also warm it up briefly on the stove before serving. Store any leftovers in jars in the refrigerator for up to 5 days. You can also freeze this roasted tomato pasta sauce for up to 2 months - leave 1” of unfilled jar space at the top of each jar, then freeze uncovered and seal once the sauce has expanded and frozen completely.