Preheat the oven to 140C.

To roast the tomatoes, add oil, rosemary and salt and place in the oven on a tray for 45 mins - 1 hour until soft.

Place the roasted tomatoes into a blender with a pinch of salt and blend until smooth. Add the sauce to a frypan.

Cook the pasta until al dente. Use tongs to transfer the pasta to the frypan with a little of the pasta water and toss until each strand of spaghetti is coated.

Serve in a large bowl and top with basil and torn burrata.