Preheat oven to 400.

Prepare Veggies for roasting: Slice the tomatoes in half and remove the inner core. Separate cloves from head of garlic, leaving paper skins on. Thinly slice onion. Peel and slice carrots. Slice jalapenos in half lengthwise and remove core and seeds. Toss together with olive oil, oregano, salt and pepper. Arrange on large rimmed baking sheet, cut side of tomatoes down. Roast for 45 minutes or until tomato skins have burst.

When cool enough to handle, peel of tomato skins (discard), discard the oregano, and push garlic out of skins.

Place roasted veggies (if there is liquid left in the pan, discard) and basil in blender or food processor and puree until desired texture. You can leave it chunky or wait until it’s smooth. Taste for seasoning, adding additional salt or pepper as needed. If you desire a spicier sauce, add crushed red pepper before pureeing.