Preheat oven to 425°F (220°C).

Chop the tomatoes into large chunks and place them on a baking sheet.

Drizzle with olive oil and season with salt and pepper, then toss to coat.

Roast in the preheated oven for 20-25 minutes, or until the tomatoes are tender and lightly caramelized.

Remove the tomatoes from the oven and let them cool slightly.

Peel the roasted tomatoes and puree them in a blender or food processor until smooth.

Sauté the basil in a pot with a little olive oil over medium heat, until fragrant, about 1-2 minutes.

Add the pureed tomatoes, and stir to combine.

Bring the mixture to a simmer and cook for 10-15 minutes, or until heated through.

Season with salt and pepper to taste, then serve hot.