Roasted Tomato Pesto
In food processor mix two cups fresh basil, 3 cloves garlic, ½ cup olive oil, ½ cup Parmesan cheese, ¼ cup pine nuts, salt & pepper. Blend until nuts and garlic are fine bits. Set aside.
In a large bowl, add 2 cups 1-2 inch hunks of plum tomatoes, ¼ cup olive oil, 1/8 cup sugar, some garlic power, chili powder, salt/pepper. Toss with your hands, and spread out on baking tray. Bake at 400-425 until caramel color forms, 1 to 11/2 hours.
Sautee one part pesto to two parts roasted tomatoes, finish with a splash of cream, and serve over the pasta.