• Roast the Cherry Tomatoes. Preheat oven to 450”F. In a medium size high-sided roasting dish toss together the cherry tomatoes with the garlic, herbs and olive oil. Roast for 25 to 30 minutes giving them a toss half way through. You’ll want to roast them until the tomatoes collapse and release their juices and a little reduction occurs. Keep a close eye on them towards the end and cook longer if desired to concentrate the natural sugars but take good care not to let the garlic burn. (Remove the woodsy herbs before serving and reserve the roasted garlic to spread on toast or add to a soup later).
  1.5 lb cherry tomatoes, 5 garlic cloves, 10 sprigs thyme, 1 sprig rosemary, 2 Tbsp olive oil

Make the Sauce

• Rinse and slice the tomatoes into wedges. Discard any tough core and green leaf ends if needed.
  2 lb fresh garden tomatoes
• Preheat a medium heavy bottom soup pot over medium heat. Add a drizzle of olive oil and sauté the onion with a pinch of sea salt until softened and becomes to get an amber color all over, a good 10 minutes or so. Stir in the chili flakes and minced garlic and cook until the garlic is fragrant.
  1 small yellow onion, 1/2 tsp red chili flakes, 2 garlic cloves
• Add the sliced tomatoes to the pot with the onions, the bay leaf and sea salt. Give everything a stir and bring to a simmer. Cover partially with the lid and cook on medium low heat for about 25 minutes until the tomatoes have fully collapsed and releases all their juices. Cook down the sauce for a few minutes to concentrate the natural sugars. Remove from heat and discard bay leaf.
  2 lb fresh garden tomatoes, 3/4 tsp sea salt, 1 bay leaf
• Transfer the sauce to your Vitamix blender (or another powerful blender) using a ladle pour in the olive oil and process on the hot liquid setting until silky smooth. Taste and adjust seasonings with more sea salt if needed.
  4 Tbsp extra virgin olive oil
• Meanwhile boil the tagliatelle in plenty of salted water according to package directions. Drain and transfer to the pot you cooked the tomatoes in. Pour 3/4 of the sauce over the noodles and toss to coat well. Cover with the lid and let the pasta sit and absorb the sauce for 3 minutes. Toss again and at this point add more sauce as desired.
  12 oz tagliatelle, Heavy pinch of fine sea salt
• Divide the pasta between 4 bowls and serve with a spoonful of the roasted tomatoes on top. Sprinkle with red chili flakes, with the basil and some vegan feta crumbles on top.
  1/3 cup basil for garnish, Vegan feta crumbles for serving