2 pounds of Roma tomatoes, washed and quartered
1/4 cup of olive oil
Kosher salt
2 tablespoons of butter
6 cloves of garlic, sliced lengthwise
30 leaves of basil, rinse and allow to dry on a towel
1 cup of white wine
pinch of red chile flakes
1/2 pound of penne pasta cooked and drained
1/2 cup of shaved Parmesan cheese

Preheat oven to 400. Toss Roma tomatoes with 1/8 cup of olive oil and Kosher salt. Place on cookie sheet and roast in oven for 30 minutes or until tomatoes start to blacken around the edges. Remove from oven. Place remaining olive oil and butter in a heavy bottomed pot over medium high heat. Add garlic and sauté for two to three minutes until garlic starts to brown. Add the rest of the ingredients and bring to a low boil. Reduce heat and simmer for two hours. Serve over penne pasta with Parmesan cheese.