Preheat the oven to 450 F/ 225 C
Chop all the veggies into large chunks and lay on a baking sheet one layer thick. If you double the recipe use a second baking sheet.
Season with the spice and drizzle with olive oil and vinegar. Use your hands to massage the veggies so they are evenly coated.
Place in the oven on the middle rack. Cook for 30 minutes and shake the pan. Cook for another 15 minutes (or until most of the liquid has evaporated).
Allow the sauce to cool slightly. Garnish with some fresh basil.
Serve with pasta, crostini, meat, fish chicken, or as a salad (see notes above) and another drizzle of good Italian olive oil.
This sauce keeps well and can be made ahead of time and reheated. *** If you find bigger tomatoes quarter them and if you are using cherry tomatoes keep them whole.