Oven tomato sauce

Here is a different tomato sauce. The basic recipe comes from Tim Mälzer. I have slightly modified it after several attempts.

Ingredients:
10 vine-ripened tomatoes
2 chopped garlic cloves
same amount of ginger
4 sprigs thyme
3 tablespoons olive oil
chilli crushed
salt pepper
1-2 tablespoons of sugar
Basil

Preparation:

Step 1
Cut the stem out of the tomatoes, half the tomatoes. Sprinkle sugar on a baking sheet.
Put the tomatoes with the cut surface down on the sheet.

Step 2
Roast the tomatoes on a preheated oven at 240 degrees on the upper rail 10 min until the skin begins to blacken. Remove the skin from the tomatoes.

Step 3
Cleave the flesh of the tomatoes with a fork. Cut garlic and ginger into slices, chop thyme coarse and put it together with the oil, salt, pepper and chilli on the sheet. Fry in oven at 220 degrees on the middle rack for 15 minutes.

Step 4
Add the tomatoes with the broth immediately cooked pasta, mix and pluck fresh basil.

If you cook pasta with sauce in my opinion this MUST always be served in ONE pot. The sauce clings to the noodles and really just tastes much better. When the noodles are done add a little oil or butter, add the sauce to the noodles.

When you cook the pasta take it out of the Water 1 minute before the pasta is done. This is done because the pasta will refine a little bit when you add the sauce to it.