Pasta with oven dried tomatoes and breadcrumbs

1.5kg roma tomatoes
olive oil
1/2 tsp salt flakes
1 tsp freshly ground black pepper
2 tsp dried oregano
4 brown oinons, halved lengthways, thinly sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 slices ciabatta or sourdough bread
2 cloves of garlic finely chopped
500g dried spaghetti

1. Preheat oven to 160 C. Line 2 baking trays with baking paper. Cut each tomato lengthways into 3 slices, then arrange in a single layer on prepared trays. Spray with oil, then sprinkle with salt, pepper and oregano. Bake for 30 mins or until slightly dried and quite firm to the touch.
2. Meanwhile, heat oil in a large heavy based pan over medium heat. Add oinon, sugar and vinegar and stil to combine. Cook for 15-20 mins, stirring occaisionally until caramelised. Transfer to a bowl and set aside.
3. Tear bread into pieces and put in a food processor with garlic and extra oil. Pulse until coarsely chopped. Add bread mixture to pan and cook over a medium heat, stirring occaisionally until golden.
4. Cook pasta in a large pan of boiling water until just tender. Drain, leaving a little cooking water clinging to the pasta. Return pasta to pan, add tomato and oinon, and toss until well combined. Serve pasta sprinkled with breadcrumb mix.