Kosher salt and freshly ground black pepperto taste
Preheat the oven to 400°F. Line a large baking sheet with foil and set aside.
Cut the top of the garlic off and then wrap in foil. Place on the pan.
Quarter the tomatoes and place on the pan. Add fresh basil on top of tomatoes then drizzle the olive oil across the top. Sprinkle salt and pepper on top.
Roast the tomatoes in the oven for 45 minutes, or until the skins start to shrivel.
Allow to cool slightly, and then pour the tomatoes and basil into a blender. Remove the foil from the garlic and squeeze the cloves into the blender. Pulse until you reach your desired consistency. Add more basil, salt and pepper to taste.
Serve over cooked pasta.
The tomato sauce will keep for one week in the refrigerator or up to 4 months in the freezer.