Roasted Tomato Pasta Sauce

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.