Preheat the oven to 375 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Place the tomato halves on the baking sheet then slide slivers of garlic stuck into each tomato half. Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil.
Place into the oven and roast for 35-45 minutes, or until soft and juicy. Remove from the oven and pour the tomatoes and juices into a saucepan over low heat. Simmer until tomatoes reduce, about 10 minutes. Blend with an immersion blender until smooth. Add the tomato paste and stir well. Place the lid halfway on the pan and continue to cook until reduced enough for the sauce to coat the spoon, about 5-7 minutes. Taste and re-season, if needed. Add the fresh chopped basil to the sauce and stir to combine. Let cool. Spread sauce on pizza dough as needed then store in the refrigerator or freezer.