Creamy Cherry Tomato Pasta 

This makes approximately 4 side-dish servings of pasta sauce.

2 pounds (I used a little more) cherry tomatoes, sliced in half 

8-10 fresh basil leaves, torn into pieces

8-10 fresh oregano leaves, chopped

3 cloves garlic, sliced very thin

1/4 teaspoon red pepper flakes

1 tablespoon sugar

1/2 teaspoon ground pepper

1/2 teaspoon salt

3/4 cup extra virgin olive oil

1 Tablespoon butter (reserved for reheating the sauce) 

1 pound dried pasta of your choice, cooked and drained

Fresh chopped Italian parsley for garnish, optional

Preheat oven to 250 degrees.

Arranged cut tomatoes on a baking sheet. Sprinkle with the sugar, salt, pepper and red pepper flakes.  Scatter sliced garlic and herbs over the tomatoes. 

Drizzle all over with olive oil .  

Roast, uncovered until tomatoes are very tender, about 2-1/2 to 3 hours. 

Transfer with a slotted spoon to a saucepan.  (Don't throw out the oil.  Strain it and use it for dipping crusty bread.)

Remove about half of the tomatoes, together with herbs and garlic, and place in a deep mixing bowl and blend with an immersion blender (or use a regular blender) until just barely smooth.  Return to the saucepan.  

Add 1 tablespoon of butter to the sauce and heat gently while you prepare the pasta.  I used Barilla Campanelle pasta but use any pasta you wish and prepare as directed on the package.

Drain cooked pasta and place in a serving bowl.  Add the tomato sauce, toss gently, top with freshly chopped Italian parsley and enjoy!