Preheat the oven to 400 degrees.

Wash tomatoes and remove the stems. Place tomatoes and garlic in a Dutch oven.

Drizzle the olive oil on the tomatoes and garlic, season with salt and dried basil.

Bake for 35 minutes. While the tomatoes are roasting, cook the gluten-free spaghetti according to the directions on the box. Reduce the cook time by 2 minutes.

Remove the tomatoes from the oven and use a potato masher to crush tomatoes.

Taste and adjust seasonings if necessary.

Use tongs to mix the spaghetti into the sauce.

Serve.