Preheat your oven to 180FAN (about 385 Fahrenheit).
Pop the tomatoes, onion, chili and garlic on a baking tray lined with aluminum foil.
Dress everything with a generous drizzle of olive oil, a heaping pinch of salt, a pinch of pepper and a sprinkle of the dried herbs.
Roast for 20-22 minutes, until everything is charred.
Pop everything into a blender with 1/4 cup stock or reserved pasta water and pulse a few times until the larger chunks are broken up. The sauce shouldn't be silky smooth.
Taste and add more salt, if needed. Pulse once to incorporate the salt.
Serve hot over fresh cooked pasta.