Pasta Queen Roasted Tomato Sauce, Superb

Baby tomatoes, 4 punnets, washed
Garlic, whole head, root end removed
Olive oil, 1/4 cup
Kosher salt
Greek dried oregano, 1/2-1 tsp
Spaghetti, 150g

Preheat the oven to 205 convection.
Sit the garlic in a foil cup.
Pour most of the olive oil into a baking dish.
Add the tomatoes and garlic add a generous sprinkle kosher salt and the oregano.
Pour over the remaining olive oil.
Roast for 30 minutes.
The tomatoes should be blistered.
Squeeze the roasted garlic into a food processor with the tomatoes and oil and blend until smooth.
While the tomatoes are cooking, cook the pasta to 3 minutes short of al dente. Reserve 1 cup pasta water.
Add the tomatoes and pasta to a large frying pan and stir and fry until the pasta is cooked. Add pasta water as required.