Creamy Roasted Tomato Pasta

This has been a fabulous year for tomatoes!

Seriously, look at how beautiful these are.

Gorgeous.

They just cry out to be something equally beautiful and delicious.

So that is exactly what I made them.

Creamy Roasted Tomato Pasta
Recipe ideas from Food and Wine

Ingredients:
1 package of Bucatini (or any type you'd like.)
Heirloom Tomatoes, enough to fill a baking sheet when cut in half
Garlic cloves
Thyme enough to sprinkled over tomatoes
Basil enough to sprinkle over tomatoes
1 cup milk or cream (or vegan substitute)
2 tablespoons flour
Salt and pepper to taste

Directions:

1. Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil and set aside.
2. In a large bowl, toss the tomatoes with the olive oil, garlic cloves, basil, thyme, and season with salt and pepper. Roast the tomatoes for about an hour, until starting to brown and their skins split.
3. After tomatoes are done, place them in a food processor and pulse a few times.
4. Pour pureed tomatoes into a large sauce pan on medium heat.
5. Add the cream and tbls of flour to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.
6. In a large pot of boiling salted water, cook the bucatini until al dente; drain.
7. Add the bucatini to the sauce and toss over low heat until the pasta is coated, about 1 minute.  

Then dig in and enjoy!