My tomatoes have finally begun to ripen. Usually, we are at the end of our harvesting season by now. But this year, with our cool weather for the better part of our summer, it's taken much longer for the tomatoes to turn.
4 medium to large tomatoes, sliced thickly
few tablespoons of olive oil
1/2 tsp sugar
2 garlic cloves smashed
Drizzle some olive oil onto a rimmed baking sheet. Lay sliced tomatoes on top, then sprinkle with sugar and drizzle some more olive oil on top. Place into a 425f oven and roast for 12 minutes. Flip the tomatoes over, add the 2 garlic cloves, and roast for another 10 minutes. Let cool. Puree half the tomatoes with the garlic cloves and drizzle a few tablespoons of olive oil into the blender as you puree. Chop the remaining tomatoes and set aside. You may not even really need to chop them... they will be pretty fall-apart tender.
Cook pasta in a large pot of boiling water with some kosher salt and olive oil. With this fresh pasta, only 1-2 minutes are needed to cook the pasta. Drain pasta, reserving a bit of the cooking liquid. Toss pasta with the pureed and chopped tomatoes and some fresh basil. Add a little of the cooking liquid if it's too dry. Shave some parmigiano reggiano on top. Sweet, simple, fresh.