Quick Roasted Tomato & Garlic Sauce

I was watching Rachel Ray a few weeks ago and she was making her Pasta with Roasted Tomatoes (click for original recipe!) It looked good but with one exception - I don't like chunky tomato sauce - never have...never will.  However, the recipe just looked too good and I thought "I can use my immersion blender and make a nice sauce out of it".  So...that's what I did.  I also modified it just slightly.  Here is my version:

• 1 pint Cherry Tomatoes
• 2-3 large Garlic Cloves
• Olive Oil
• 1/4 cup chopped basil
• Salt
• Pepper
• Sugar
• 1 lb of Spaghetti

1. Set water to boil for spaghetti 
2. Heat oven to 350
3. On a baking sheet add the entire pint of cherry tomatoes and the garlic (do not peel)
4. Season liberally with salt, pepper and some olive oil
5. Cook for about 10-15 minutes or until the tomatoes & garlic have roasted up nicely
6. Remove from oven and set aside
7. Once water boils, cook pasta according to package instructions
8. In the meantime, blend your cherry tomatoes, garlic and a little more olive oil in a blender ( I used my immersion blender because I love any excuse to use it) 
9. Taste your sauce and add any additional salt or pepper  - At this point I add a pinch of sugar for some sweetness
10. Once your pasta has cooked, drain and reserve some of the water
11. Add your sauce to the pasta, if it's a little dry add some of your pasta water
12. Sprinkle with your fresh basil and cheese if desired
13. Enjoy!