Summer Pasta

• 2 1/2 pounds tomatoes (may be imperfect or overripe)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• Salt
• 1 pound pasta like farfalle, penne or fusilli
• 4 to 6 cloves garlic, finely minced and mashed
• 2 tablespoons melted butter
• 2 tablespoons extra virgin olive oil
• 2 ears corn, raw if very fresh, or lightly steamed
• 2 pints cherry or grape tomatoes (preferably low-acid orange or yellow), halved or quartered
• 12 ounces fresh mozzarella or Valley Shepherd Jersey Fresh Mixte, diced (see note)
• 1/4 cup grated Parmigiano-Reggiano
• 1 cup mixed herbs, torn into small pieces (mostly basil, with a little purple basil, orange mint, summer savory and parsley)

1. Heat oven to 275 degrees.
2. Line a large baking sheet with parchment paper.
3. Cut tomatoes into slices about 3/4 inch thick, reserving ends for another use.
4. Lay slices on baking sheet, and brush with olive oil.
5. Sprinkle with salt and sugar.
6. Bake 15 minutes, and reduce heat to 200 degrees.
7. Continue baking, turning halfway through, until tomatoes are shrunken and chewy but not crisp, 4 to 6 hours.
8. (They may be started in the evening and finished the next morning.
9. After partial baking, turn off oven, leaving door closed.
10. In the morning, if tomatoes are not done, reheat oven and continue roasting.)

tomatoes, olive oil, salt, sugar, salt, pasta, garlic, butter, extra virgin olive oil, corn, pints cherry, mozzarella, mixed herbs

Taken from cooking.nytimes.com/recipes/8216 (may not work)