Warm olive oil in a large saucepan over medium heat.

Add minced garlic to the saucepan and cook for 2 minutes, until fragrant.

Stir in 5 1/2 cups of chopped tomatoes into the saucepan.

Add balsamic vinegar, chopped fresh oregano, chopped fresh basil, salt, and pepper to the saucepan.

Bring the sauce to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.

Add the remaining chopped tomatoes to the sauce.

Remove the sauce from heat.

Cook angel hair pasta in a large pot of boiling water according to package directions until al dente.

Drain the pasta well and toss with half of the grated Romano cheese.

Pour the fresh tomato sauce over the pasta and toss again to combine.

Top with the remaining grated Romano cheese and serve immediately.