Preheat oven to 425 degrees. Line a baking sheet with foil. Add the tomatoes, onion, garlic. Drizzle the olive oil over top and toss everything to coat. Sprinkle salt over everything.
Roast for approximately 30 minutes until tomatoes are wrinkly and slightly charred. Remove from oven and let cool slightly.
Move everything to a blender along with the basil, another tsp of salt, 1/2 tsp pepper, 1 tsp crushed red pepper and 1/2 tsp dried oregano. Blend until smooth.
Add 1-2 TBSP of heavy cream and another tsp of EVOO to loosen the sauce. Blend until well incorporated. Taste for seasoning and add more salt, pepper or CRP to your preference.
