Roasted Tomato Sauce With Pesto

• 12 small ripe tomatoes, cored and halved
• 4 teaspoons olive oil
• 3 large cloves garlic, peeled and minced
• 1 large onion, peeled and chopped
• 1/4 teaspoon dried red-pepper flakes
• 1 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 1/2 cups loosely packed fresh basil leaves
• 1 tablespoon toasted pine nuts
• 1 teaspoon freshly grated Parmesan cheese
• 1 tablespoon water

1. Preheat the oven to 450 degrees.
2. Place the tomatoes on a baking sheet skin side down.
3. Roast until the tomatoes become soft and fragrant, about 20 minutes.
4. Let stand until cool enough to handle; then chop coarsely.
5. Heat 2 teaspoons of the olive oil in a large pot over medium-high heat.
6. Add 1 clove of the garlic and the onion and cook, stirring often, until softened, about 5 minutes.
7. Add the tomatoes with all of their liquid.
8. Reduce heat and simmer for 30 minutes.
9. Stir in the red-pepper flakes, salt and pepper.
10. Taste and add more salt if needed.
11. Meanwhile, bring a small pot of water to the boil.
12. Add the basil leaves and blanch for 5 seconds.
13. Drain and rinse under cold running water.
14. Drain well.
15. Place the basil in a blender with the remaining 2 teaspoons olive oil, the remaining garlic, the pine nuts, cheese and water.
16. Blend until pureed, stopping several times to scrape down the sides of the jar.
17. Just before serving, spoon the pesto on top of the tomato sauce and swirl it in to create a marbled effect.
18. Serve over cooked pasta.

tomatoes, olive oil, garlic, onion, redpepper, kosher salt, freshly ground pepper, basil, nuts, parmesan cheese, water

Taken from cooking.nytimes.com/recipes/8739 (may not work)