Roasting late summer or early fall plum tomatoes heightens their sweetness for this simple pasta dish from Silvia Lehrer’s cookbook: Savouring The Hamptons.

[ingredients]Yeild 4 to 6 servings 6 to 8 plum tomatoes
2 teaspoons fresh thyme leaves
1 to 2 garlic cloves, finely chopped
2 tablespoons kosher salt
Freshly ground black pepper
3 to 4 tablespoons freshly grated Parmigiano- Reggiano, plus more for serving[/ingredients]

[instructions]Preheat the oven to 250°F.
Rinse tomatoes, pat dry with paper towels, and cut in half lengthwise. Line a baking sheet with parchment paper. Place the tomatoes cut side up on the baking sheet. In a small bowl, mix the thyme, garlic, and salt and pepper to taste and sprinkle over the top of the tomatoes. Drizzle with the oil and bake for 2 to 2½hours. The tomatoes can be roasted up to several days ahead and refrigerated in a suitable container.
If the tomatoes are refrigerated, bring to room temperature. In a large saucepan bring about 5 quarts of water to boil, add 2 tablespoons of the salt. Add linguine, stirring gently to separate the pasta. Cover and return to a rolling boil. Uncover and cook for 9 to 12 minutes until al dente. Drain, reserving 2 to 3 table-spoons pasta water. Spoon the reserved pasta water over the tomatoes. Return the pasta to the pot and toss with the roasted tomatoes and the grated cheese. Serve on warm plates and pass additional cheese at the table.[/instructions]