Pre-heat the oven to 375 degrees. Cover a large cookie sheet with tin foil (you'll thank me later). Wash the tomatoes.

Cut the tomatoes in half and place them cut side up on the cookie sheet. Keep going until your cookie sheet is full. You want to crowd the tomatoes side by side.

Top the tomatoes with salt. Tomatoes like salt. Sprinkle them with some pepper. Now top the tomatoes with the chopped garlic and oregano .Blanket the tomatoes with a layer of breadcrumbs, This will add flavor as well as keep your garlic from burning. Now add the olive oil around the tomatoes. Make sure there is a good layer of olive oil! I know it seems like a lot, but this is the sauce!

Roast the tomatoes for 30-45 minutes. Keep a close eye on them so they don't burn. Personally, I like it when the edges are just a little over done. You want them nice and roasted.

In the last few minutes of cooking, cook your spaghetti al dente. Drain and pour the tomato mixture over the pasta. Mix in your Parmesan cheese. Toss to coat.