Preheat your oven to 400°F (200°C). Slice off the top of each garlic head, exposing the cloves. Drizzle the garlic with a bit of olive oil and wrap each head in aluminum foil. Roast them in the oven for about 30-35 minutes, or until the cloves are soft and golden. Once done, allow the garlic to cool slightly, then squeeze out the roasted garlic from the cloves.

In a large skillet, heat the olive oil over medium heat. Add the chopped Roma tomatoes, stirring occasionally. Cook the tomatoes for 8-10 minutes until they break down and release their juices.

Once the tomatoes are softened, mash the roasted garlic and add it to the skillet. Stir well to combine. Sprinkle in the dried oregano, dried basil, crushed red pepper flakes (if using), and a pinch of salt. Stir to blend all the flavors.

Lower the heat to a simmer and let the sauce cook for another 10-15 minutes, stirring occasionally. Allow the flavors to meld and the sauce to thicken slightly.

Taste and adjust the seasoning, adding more salt if needed. For a more rustic texture, you can leave the sauce as is, or if you prefer a smoother sauce, blend it using an immersion blender until it reaches your desired consistency.

Remove the sauce from the heat and garnish with fresh basil leaves, if desired. This sauce pairs beautifully with pasta, grilled vegetables, or as a dipping sauce for crusty bread.