tomatoes

Preheat the oven as hot as it will go, around 250°C to 300°C.
Place a dry oven tray in the oven and allow it to heat up fully.
The tray should be large enough to hold the tomatoes in a single layer. If they are too crowded, they will steam rather than roast.
Carefully add the dry tomatoes to the hot tray and return it to the oven.
After 5 minutes, open the oven and shake the tray.
The tomatoes should begin to blister and develop blackened spots.
Continue roasting, shaking the tray every 5 to 10 minutes, until the tomatoes are deeply coloured and starting to split open.

sauce

Carefully remove the tray from the oven.
Add a sprinkle of salt and a generous glug of olive oil.
Stir well and leave the tomatoes to sit out of the oven for 5 minutes.
If you have a food mill, potato mill or pulper, pass the tomatoes through it into a pot.
If not, tip the tomatoes into a pot and mash a few times with a potato masher to break them up.
Place the pot over a medium heat.
Add black pepper and a little red wine vinegar.
Taste and allow the sauce to cook and reduce.
It will likely seem a little wet at first and need thickening.
Once the sauce has thickened, add the crème fraîche and stir through.
Taste again and adjust the seasoning if needed.

pasta

Cook the pasta until al dente.
Drain and add it to the sauce.
Cook together for a few minutes so the pasta absorbs some of the sauce.
Add some torn mint.
Finish with a good grating of parmesan.
Serve straight away.