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Preheat the oven to 400F. Toss the whole tomatoes with 2 tsp. of the oil and a healthy pinch of salt and pepper. In a roasting vessel, lay out the tomatoes so they're not all up in each others' shit, and roast them in the oven for about 1 hour, turning them over after 30 minutes. When they're soft and browned, they're done. Remove and let cool.
In a saucepan, heat the remaining 2 tsp. of oil over medium heat, and add the garlic, oregano and chili flakes. Cook for 2 to 3 minutes, or until the garlic begins to brown around the edges. Add the sun-dried tomatoes, the roasted tomatoes, and a pinch of salt. With a wooden spoon, break apart the tomatoes so their juice comes out, and simmer for 5 minutes.
Carefully pour the contents of the pan into a food processor or blender, add the fresh basil, and puree. Return the pureed sauce to the pan, bring to a simmer, and cook for 5 minutes more. Season with salt and pepper to taste and it's done!
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