Preheat the oven to 200°C.
Place the tomatoes, onions and garlic in a large roasting pan and drizzle with the olive oil.
Sprinkle all of the dried herbs as well as salt and pepper over and place into the oven.
Roast the vegetables for about 1/2 an hour until the tomatoes burst open and the onions and garlic start to caramelize.
Remove from the oven and place into a large pot.
Add the broth and bring to a simmer for 20 minutes until reduced and thick.
Add the basil and sugar
Use a stick blender to blend the sauce until smooth.
Serve over hot pasta with parmesan cheese.