Ingredients (serves 4):
450g(1lb) ripe plum tomatoes, halved
1/2tbsp chopped fresh rosemary
3 tbsp chopped fresh thyme
1 1/2 tsp caster sugar
3 garlic cloves, peeled
6 tbsp olive oil
a handful of fresh basil leaves
sea salt and freshly ground black pepper
400g (14oz) spaghetti
100g (31/2oz) peppered pecorino, shaved (or regular
pecorino plus freshly ground black pepper)

Recipe:
1) Preheat the oven to 150C/300F, gas mark 2.

2) To make oven-roasted tomatoes, place the plum tomatoes on a baking sheet, cut sides up. Sprinkle with the rosemary, 1 tbsp of the thyme and the sugar. Chop 2 of the garlic cloves finely and sprinkle over the tomatoes with 4 tbsp of the oil. Bake for 2 hours. Allow the tomatoes to cool.

3) Heat the remaining olive oil in a frying pan. add the remaining whole garlic clove and saute until lightly golden- 1-2 minutes. Add the oven-roasted tomatoes and the basil and cook for 2-3 minutes over a medium heat. Adjust the seasoning with salt and pepper to taste.

4) Cook the pasta in abundant boiling salted water until al dente. Drain well. Transfer the pasta to the tomatoes in the frying pan,then add the remaining thyme and the pecorino shavings. toss and serve immediately.