1. Preheat oven to 425 degrees F. Toss the tomatoes and pepper with olive oil, garlic, oregano, salt, pepper, and crushed red pepper. Arrange in a single layer, skin side up, in a large baking dish and roast until skins are brown and blistered (30-40 minutes).
2. Remove the pan from the oven and allow to cool slightly (20-30 minutes). Remove as much of the skins as comes off easily. Deglaze the roasting pan, if desired, by using a fork to rub a piece of tomato along any brown bits that formed on the pan during roasting.
3. Mash the tomatoes to desired texture, using a fork for chunky sauce or a food processor for a smoother sauce. Stir in the basil and orange juice and serve as desired.