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Roasted Tomatoes:.
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Heat oven to 275 degrees Fahrenheit and line a large baking sheet or metal roasting pan with parchment paper.
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Cut tomatoes in slices about 3/4 inch thick, reserving ends for another use.
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Lay slices on baking sheet, brush with olive oil and sprinkle with salt and sugar.
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Bake 15 minutes, then reduce heat to 200 degrees.
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Continue baking, turning halfway through, until tomatoes are shrunken and chewy but not crisp, 4 to 6 hours.
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(They may be started in the evening and finished the next morning.
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After partial baking, turn off oven, leaving door closed.
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In the morning, if tomatoes are not done, reheat oven and continue roasting).
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Assembly:.
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Bring a large pot of lightly salted water to a boil.
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Add pasta, and cook until al dente (per package directions).
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Menwhile, chop roasted tomatoes very finely until they are almost a paste.
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(You could use a large food processor or done in batches in a blender).
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Place in large serving bowl and add garlic, butter and olive oil.
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When pasta is cooked, drain well and add to the bowl while still hot.
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Toss well.
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Stand ears of corn on end and slice kernels from cobs.
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Add corn, cherry or grape tomatoes, mozzarella and Parmigiano-Reggiano to pasta-tomato mixture.
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Toss well.
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Add herbs and toss again.
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Serve warm or at room temperature.
