Ingredients Pasta + Noodles Pasta Sauce Pasta with Roasted Sun Gold Tomato Sauce 5.0 (1) 1 Review Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find. By Nina Friend Published on July 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan Active Time: 15 mins Total Time: 45 mins Servings: 4 Ingredients 3 pints Sun Gold tomatoes 8 garlic cloves, peeled 1 cup olive oil, divided 4 teaspoons kosher salt, divided ¾ teaspoon black pepper, divided 1 tablespoon granulated sugar 1 (16-ounce) package pasta (such as casarecce), cooked according to package directions Shaved Parmigiano-Reggiano cheese and flaky sea salt, for serving Directions Preheat oven to 400°F. Place tomatoes and garlic on a parchment paper–lined baking sheet. Drizzle with 1/2 cup olive oil, and season with 2 teaspoons kosher salt and 1/4 teaspoon pepper; toss to combine. Roast in preheated oven until tomatoes are blistered, 30 to 45 minutes. Remove from oven; smash garlic with a fork. Place roasted tomatoes, garlic, and pan juices in a saucepan, and bring to a simmer over medium. Add sugar, remaining 1/2 cup olive oil, remaining 2 teaspoons kosher salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until tomatoes have burst and sauce has thickened, 6 to 8 minutes. Toss pasta with tomato sauce. Top with cheese and flaky sea salt. Rate it Print