1: Preheat the oven to fan 140°C/gas 1. Line an oven tray with baking parchment.
2: Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with oil. Sprinkle each tomato with a little oregano, salt and pepper. Cook on the middle shelf of the oven for 1¼ hours, then set aside to cool.
3: Meanwhile, for the pesto, put all the ingredients into a jug blender or food processor, add some salt and pepper and blitz until smooth.
4: Toast the pine nuts for the garnish in a small, dry pan for 30 seconds, then tip onto a plate and set aside.
5: Put the spiralized courgettes into a bowl and sprinkle generously with salt. Mix well with your hands, then leave to stand and wilt for 20 minutes. Drain in a colander, patting the courgette firmly with kitchen paper to remove all excess water and salt.
6: Tip the spiralized courgettes into a large pan and add the pesto and ‘cream’. Stir well to coat with the sauce and cook over a medium heat for 2 minutes, then fold through the roasted tomatoes.
7: Divide the courgetti between warmed serving bowls and sprinkle with the shredded basil, Parmesan and toasted pine nuts.