Ingredients:

  • 2 pounds (900 grams) Ripe Cherry or Grape Tomatoes
  • 1 large or 2 medium Yellow Onion or Shallots, roughly chopped
  • 8 – 10 large Whole Garlic Cloves (skins on)
  • 1/3 cup (80 mL) Extra Virgin Olive Oil
  • 4 large sprigs Fresh Thyme or Oregano
  • 1 teaspoon Coarse Sea Salt (divided)
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1/2 cup (120 mL) Reserved Pasta Cooking Water (or as needed)
  • 1/2 cup (15 grams) Fresh Basil Leaves, packed
  • 1 teaspoon Red Wine Vinegar (optional)
  • 1 pound (450 grams) Pasta of Choice (e.g., Spaghetti, Penne)
  • Parmesan or Grana Padano Cheese (for serving)

Instructions:

  1. Preheat the Oven: Set the oven temperature to 400°F (200°C).
  2. Prep the Vegetables: Place the whole cherry tomatoes, roughly chopped onion/shallots, and the garlic cloves (still in their skins) into a large rimmed baking sheet.
  3. Season and Dress: Drizzle the olive oil over the vegetables. Sprinkle with 1/2 teaspoon of salt and the pepper. Toss gently until everything is evenly coated.
  4. Add Aromatics: Tuck the sprigs of thyme or oregano amongst the vegetables.
  5. Roast: Place the tray in the preheated oven. Roast for 50–60 minutes, or until the tomatoes have shrivelled, blistered significantly, and begun to caramelise on the edges. The garlic should be soft and golden brown beneath its skin.
  6. Remove Aromatics: Carefully pull out the woody herb stems (thyme/oregano) and discard them.
  7. Extract Garlic: Squeeze the roasted garlic cloves out of their paper skins directly into the pan juices. Discard the skins.
  8. Mash or Blend: For a Rustic Sauce, use a potato masher to break down about two-thirds of the tomatoes and onions. For a Smooth Sauce, transfer all contents (juices included) to a blender and pulse briefly until desired consistency is reached.
  9. Taste and Adjust: Stir in the remaining 1/2 teaspoon of salt and the optional red wine vinegar. Taste the sauce and adjust seasoning.
  10. Cook Pasta: Bring heavily salted water to a rolling boil and cook the pasta until just shy of al dente (about 1 minute less than package directions).
  11. Emulsify: Before draining the pasta, reserve about 1 cup (240 mL) of the starchy cooking water. Drain the pasta.
  12. Combine and Finish: Return the pasta to the empty pot. Pour the roasted tomato sauce over the pasta. Add the torn fresh basil leaves and a few tablespoons of the reserved pasta water. Toss vigorously for 1-2 minutes over low heat until the sauce emulsifies and clings beautifully to the pasta. Add more water, a splash at a time, until the sauce coats the noodles perfectly.
  13. Serve: Divide immediately and finish with a generous grating of Parmesan or Grana Padano cheese.