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1
Preheat oven to 400 degrees F.
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2
Halve your tomatoes and arrange them skin side up on a foil-lined baking sheet with the garlic cloves.
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3
Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper.
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4
Carefully toss so they are covered with oil and vinegar, making sure to leave them with their skin side up before roasting them in the oven.
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5
Roast for 25 to 30 minutes.
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6
Remove tomato skins carefully with tongs.
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7
They should pop right off.
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8
Remove garlic from their skins as well.
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9
The garlic should squeeze right out and be nice and soft.
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10
Set them aside on the baking sheet.
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11
In a medium saucepan, heat 1/4 cup extra virgin olive oil with butter.
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12
Once melted together, add garlic cloves and break them up in the oil with a wooden spoon.
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13
Let the garlic infuse the oil for 3 minutes over medium heat.
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14
Add in the tomatoes along with all of the juices from the baking sheet and simmer for 5 minutes.
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15
Bring heat up to medium high and add white wine.
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16
Reduce heat and let simmer for 5 more minutes.
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17
Meanwhile, boil pasta according to directions for al dente.
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18
Reserve a 1/2 cup of pasta water and drain.
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19
Add pasta to a bowl and add in tomato sauce with pasta water.
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20
Toss in fontina cheese until melted.
