1. Preheat Your Oven and Prepare Tomatoes: Start by preheating your oven to 400 F (200 C). While the oven heats, wash your cherry or grape tomatoes thoroughly. There’s no need to cut them unless they are particularly large.

2. Season the Tomatoes for Roasting: Place the washed tomatoes on a baking sheet. Drizzle them with olive oil, then sprinkle evenly with dried oregano, garlic powder, salt, and black pepper. Use your hands to gently toss the tomatoes, ensuring they are all coated with the oil and seasonings. They should look glossy and well-seasoned.

3. Roast the Tomatoes Until Tender: Transfer the baking sheet to the preheated oven. Roast for 20 to 25 minutes, or until the tomatoes are softened, slightly shriveled, and some have burst open, releasing their sweet juices. The kitchen will start to smell wonderfully aromatic.

4. Cool the Roasted Tomatoes Slightly: Once roasted, remove the baking sheet from the oven. Allow the tomatoes to cool on the baking sheet for about 5-10 minutes. They should still be warm but not piping hot, making them easier to handle and preventing them from heating the cottage cheese too much.

5. Combine with Cottage Cheese: In a medium-sized serving bowl, place the cottage cheese. Add the slightly cooled roasted tomatoes, including any flavorful juices remaining on the baking sheet, to the bowl with the cottage cheese.

6. Gently Mix and Garnish: Using a spoon or spatula, gently fold the roasted tomatoes into the cottage cheese. You want to combine them without completely mashing the tomatoes, aiming for a creamy texture with visible pieces of tomato. Taste and adjust seasoning if needed.

7. Add Fresh Basil and Serve: Garnish generously with freshly chopped basil just before serving. The vibrant green of the basil provides a beautiful contrast to the red tomatoes and white cottage cheese. Serve immediately with your favorite dippers.