325 g cherry tomatoes (or plum)

30 g butter

1 tsp balsamic vinegar

salt

pepper

200 g penne

Preheat oven to 180°C (160°C fan).

Chop the tomatoes in half and lay on a baking dish (ideally just big enough to fit them on one layer; I used a pie dish).

Scatter the butter over the tomatoes and drizzle the balsamic vinegar over it.

Season with salt and pepper.

Roast for 50 minutes or until the tomatoes are tender and the buttery juices are forming a sauce.

Cook pasta near the end of roast time (usually about 35 minutes in).

Crush the tomatoes lightly with a fork into their sauce.

Add tomatoes to pasta, stir, mix and cook on medium heat for 3~4 minutes until the sauce coats the pasta.

Season and serve.