Recipes Dinner Pasta and Noodle Dishes Pasta Pasta with Roasted Sun Gold Tomato Sauce 5.0 (2) 2 Reviews 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 Nina Friend Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and NBC Sports, among others. Food & Wine's Editorial Guidelines Published on July 22, 2021 Save Rate PRINT Share Close Credit: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan Active Time: 15 mins Total Time: 45 mins Servings: 4 Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 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. Originally appeared: August 2021 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.