2garlic cloves,peeled and crushed (or 2 tsp ready-chopped garlic or garlic purée)
1-2tspdried crushed chillis(depending how hot you like your arrabbiata!)
2tbspolive or rapeseed oil
14-16fresh basil leaves
Preheat the oven to 200°C / 390°F / gas mark 6.
Halve the tomatoes, (or quarter them if using larger tomatoes), and tip into a large bowl. Add the garlic, chilli, oregano, thyme, salt, a generous grind of black pepper, and oil, then toss together until the tomatoes are evenly coated with the oil and seasonings.
Tip into a large roasting tin or baking tray and turn over the tomatoes so that they are skin-side down / cut-side up as pictured above. Roast in the oven for 20 minutes until they have released their juices and are turning brown.
Remove from the oven, and carefully spoon the tomatoes and all their juices and flavourings into a blender, along with the basil leaves, balsamic vinegar and sugar. Blitz until completely smooth, (this may take up to a minute), then serve with pasta or divide into tubs or bags to freeze in individual portions.