Preheat the oven to 165C/330F.
Divide halved tomatoes over a 12″x10″ roasting pan, cut side up. Sprinkle with oregano, salt and pepper and drizzled with balsamic vinegar and 4 tbsp of olive oil.
Place your roasting pan in the oven on the middle rack. Roast for 30 minutes.
Grease the other baking tray and add the cut up veggies. Place the knob of garlic on it as well (don't forget to cut of the top) and drizzle it with a bit of olive oil (so it seeps into the knob of garlic reaching all the cloves).
Raise the oven temperature to 180C/360F and slide this baking tray next to the tomatoes in the oven. Roast for 20-30 minutes until golden brown and softened.
Take the roasting pans out of the oven and transfer all of the veggies to a large sauce pan. Use an immersion blender to turn the veggies into a smooth sauce. Or transfer to a blender to blend into a sauce (just make sure the tomatoes are cooled off considerably; most blenders don't like hot content).
Taste the sauce. Add salt and pepper to your liking. I usually add 1 tsp of fine grain sea salt and a few cracks of freshly grounded black pepper.
Your sauce is ready to serve (over fresh (zucchini) noodles) or use it as a pizza sauce. Enjoy!
