Slow Roasted Tomatoes & Garlic Sauce

• servings: 4

Ingredients

1 1/2 pounds (680 grams) cherry or similar small tomatoes

2 medium garlic heads, the tops cut off crosswise to expose the cloves

Kosher salt and freshly ground black pepper

1/3 cup (80 ml) extra-virgin olive oil

2 tablespoons (30 grams) unsalted butter, for serving

1 ounce (30 grams) finely grated Parmigiano-Reggiano (optional)

Torn or thinly sliced fresh basil, for serving (optional)

Directions

Heat the oven to 375°F/190°C.

Add the tomatoes to a 9 x 13-inch baking dish and nestle the garlic, cut sides up, in the center. Season generously with salt and pepper, then pour over the oil, making sure all the garlic cloves are coated.

Cover the baking dish with aluminum foil and roast for 45 minutes. Increase the oven temperature to 425°F/220°C, uncover the baking dish, and continue to roast until the garlic is soft and caramelized and the tomatoes start to blister, 20 to 25 minutes more.

Cool slightly, then squeeze the softened garlic cloves into the tomatoes; discard the garlic skins. Transfer the mixture to a blender and purée until smooth.

TO SERVE Pour two-thirds of the sauce into a Dutch oven or large sauté pan (reserve the rest for another use). Cook your pasta of choice until just shy of your liking. When the pasta is almost done, return the sauce to medium heat and stir in about 4 cup (60 ml) pasta cooking water, or enough to make the mixture creamy.

Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water), followed by the butter. Cook, stirring constantly, until the pasta is well coated, 1 to 2 minutes more, loosening with cooking water as needed. Turn off the heat and stir in the cheese, if using.

Divide the pasta among bowls and serve, topped with more cheese and fresh basil if you'd like.

Notes

Pasta every day pg 263