Roasted Tomato Pasta Sauce - tomatoes

Method

• Toss the tomatoes in enough olive oil to lightly coat, sprinkle with salt and pepper (if using cherry tomatoes leave them whole; but I would cut romas in half and anything bigger than that into quarters).
• Spread in a single layer on a cookie sheet.
• Roast in a 375 degree oven until they collapse in on themselves, about 15 minutes for the cherry tomatoes.
• Coat the bottom of a skillet with the remaining olive oil and saute the garlic in it over medium heat until fragrant.
• Roughly chop the roasted tomatoes, then add them to the skillet.
• Add the tomato sauce, and the chopped basil.
• Let simmer.
• Meanwhile, cook whichever pasta you love the most, adding about a cup of pasta water to the sauce, as needed, so that it reaches the consistency you want.
• Once the pasta is done, drain it and return it to the pot.
• Toss the pasta with the sauce and mozzarella, letting it sit until the cheese melts.