You won't find this recipe in 25 Tomatoes, but you will find a video link that shows you how to roast the tomatoes. Serves 4; makes extra tomatoes to stash in the freezer.
For the slow-roasted tomatoes:
5 lbs roma tomatoes, cut in half lengthwise
4-5 cloves of garlic, roughly chopped
Sea salt and fresh black pepper
1/4 cup fresh thyme leaves
Extra virgin olive oil
For the pasta:
1 lb pasta of your choice, cooked according to package directions
1-1/2 cups roasted tomatoes, chopped, with a bit of the oil
1/2 cup fresh basil leaves, chopped
2-3 Tbsp mild black olives, chopped
Fresh grated Parmigiano-Reggiano cheese, to taste
First, make the tomatoes (if you have slow-roasted tomatoes in your refrigerator or freezer, skip this step):
Preheat your oven to 200°F. Line a rimmed baking sheet with aluminum foil.
Arrange the tomatoes cut side up on the pan. Slice 4-5 cloves of garlic, and sprinkle over the tomatoes. Strip several sprigs of fresh thyme, and sprinkle the leaves over the tomatoes. Season with sea salt and fresh ground black pepper. Drizzle extra-virgin olive oil liberally over all of the tomatoes. Place in the oven for 9-10 hours; the tomatoes will collapse, but not completely dry out. Pack into a freezeable container, and pour the oil from the pan over the top.
To finish the pasta dish, cook the pasta according to package directions. Drain, and place in a large mixing bowl. Toss in the tomatoes, basil and olives. Add cheese.