Preheat oven to 375ºF. Quarter tomatoes and toss with olive oil, garlic, salt and basil so that tomatoes are completely coated. Spread out mixture onto two shallow baking pans.
Place baking pans in oven to slow-roast for 1 hour, stirring occasionally. If desired, you can remove the tomato skins at this point- they will come off easily.
Stir together the tomato and oils that have separated and cook for another 15 to 30 minutes, depending on desired consistency.
Pasta
Add salt to a pot of water and boil. Add noodles and cook until ‘al dente’ according to directions on box. Drain pasta.
Combine cooked pasta and roasted tomatoes. Add leaves of fresh basil to taste and serve warm.