Ingredients
2kg mixed cherry tomatoes
4 cloves of garlic, peeled and whole
1 red chilli, halved (or up to 3 if you want a bit of a kick)
10g fresh marjoram (or oregano), chopped or 1 tsp dried marjoram
4 tbsps olive oil
500g pappardelle
Salt
Pepper 
Parmesan

Method
Preheat the oven to 180c.

Put the tomatoes, garlic, chilli, marjoram and oil in a large, deep baking tray and season well with salt and freshly ground black pepper.  Cook for 90 minutes, stirring every 20 minutes to prevent the tomatoes from catching and burning.

As the tomatoes cook you will notice that there is a lot of liquid, you know when the tomatoes are almost done as the juice gets thicker, stickier and reduces.

Fill a very large pan with heavily salted water and place over a high heat.  When the water is boiling, cook the pasta according to the packet instructions.

Blitz the tomatoes now in a large processor, whether or not you keep the garlic and chilli in is personal preference, or mood dependent.

Drain the pasta, removing half a cup of the cooking water.  Put the pasta back into the pot and tip in the tomato sauce and stir through, adding as much water as needed to make the sauce enough for the pasta.

Grate over some fresh Parmesan and lots of freshly ground black pepper.

- Adapted from an Anna Jones recipe