To prepare tomato confit: wash well and dry the tomatoes and cut them into halves.
Cover a baking sheet with parchment paper and grease it lightly with a little oil. Arrange the chopped tomatoes with the cut end facing upwards, in a single layer.
Sprinkle with salt, ground black pepper, a light dusting of sugar and about half of the thyme sprigs. Preheat the oven to 100 °C and put the pan in the oven. Cook the tomatoes for about 3 hours, let out the steam that forms inside by opening the oven from time to time. The tomatoes will become wilted but will still be juicy.
Fry 2 cloves of peeled garlic in 2-3 tablespoons of olive oil in a pan until they become golden brown. Coarsely break the tomatoes and collect their juice in a dish. Cut them with a knife and a fork, and add garlic. Season the tomatoes with salt and pepper and if the tomatoes are too acidic, add a pinch of sugar. Add the remaining half of confit tomatoes and thyme sprigs, keeping some for decoration, and cook for about 15 minutes over high heat without a lid, stirring occasionally, until the sauce has reduced.
Add the cream Cuisine and continue cooking for another few minutes, until you have a creamy and light red texture. Add the remaining tomato confit and turn off.
Cook the pasta al dente, drain and toss in a bowl with the creamy sauce. Serve and finish with a light dusting of Parmesan cheese (if you like) and a few sprigs of thyme to decorate.
MADE WITH: Isola Bio Oat Cuisine Cream