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Start by blanching your Roma tomatoes. Make an 'X' on the bottom of each and pop them in boiling water for about a minute.
Quickly transfer them to cold water. The skin will peel right off. Dice them up.
In a saucepan, heat that olive oil over medium heat. Add in the red pepper flakes.
Throw in your diced tomatoes. Stir occasionally, letting them simmer and break down.
After 5 minutes, sprinkle in the garlic powder, black pepper, and dried oregano. Mix well.
Add the fresh basil and lemon juice. Let it simmer for another 5-7 minutes.
If you prefer a smoother texture, give your sauce a quick blitz with a blender.