2 bags cherry tomatoes (I don't know the standard size but it's pretty standardized... maybe around a pint? nothing I cook with except baked goods is super-exact)
1/3 c. olive oil
1 Tbs balsamic vinager
5 cloves garlic, minced
salt + pepper
generous sprinkles of marjoram, tarragon, basil and rosemary
preheat oven to 375F
wash tomatoes, place in a single layer in an ovenproof baking pan or dish. you could slice the tomatoes in half (I didn't b/c I was making this for a crowd and doubled the recipe and that's a LOT of cherry tomatoes).
mix the oil, garlic and vinager. pour over the tomatoes. gently spoon the tomatoes around a little to fully coat them in oil.
on top of this, sprinkle the herbs, salt and pepper. if I had to estimate, I'd guess I used about half a teaspoon to a teaspoon of tarragon, basil and rosemary and about a teaspoon of marjoram for each batch.
bake for 45-60 minutes. you want the tomatoes to look wrinkled and their juices to be coming out.
take the tomatoes out and smash them. if you wanted to, you could use the food processor for a smoother sauce, but I wanted chunks of skin in there.
mix tomatoes in with your pasta (I doubled the recipe and used a whole box of rotini). you could also add cooked vegetables at this point (I threw in two packs of frozen spinach).
all the slow-cooked flavor of traditional tomatoe sauce with none of the slaving over the stove or burning or...
ps mod notes... tomatoes are a fruit not a vegetable... whoops.