Rigatoni with roasted tomatoes

|This tomato sauce is cooked twice once in the oven and once on the hob for the best rich sauce that clings to the rigatoni|cherry tomatoes plum tomatoes tomatoes|1.5 kg tomatoes vine works well4 cloves of garlic3 fresh bay leaves5 fresh thyme sprigs1 splash of red wine vinegar400 g dried rigatoniextra virgin olive oil80 g ricotta salata cheese15 g of fresh basil|Preheat the oven to 200ºC/400ºF/gas 6. Put the tomatoes on a large baking tray and season with sea salt and black pepper. Scatter over the unpeeled garlic cloves thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes or until the tomato skins are burnished and split.Let the tomatoes cool for a minute or two then pull them off the vines and place in a frying pan with a splash of red wine vinegar and a pinch more salt and pepper.Squeeze the garlic into the pan discarding the skins. Squash with a spoon and simmer for 15 minutes or until you have a thick strawberry-red sauce with an almost creamy consistency. Remove and discard the thyme sprigs and bay.Meanwhile cook the rigatoni in a pan of boiling salted water according to the packet instructions. Drain reserving a mugful of starchy cooking water.Toss the pasta into the sauce loosening with a little reserved cooking water if needed.Drizzle over a good lug of extra virgin olive oil finely grate over the ricotta and pick over the basil leaves.|10.00 minutes|4|Jamie Oliver