For the roasted cherry tomato recipe: Preheat the oven to 400°F. Set out a large rimmed baking sheet.
Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
Serve warm, or refrigerate until ready to use.
For the cherry tomato pasta: Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water.
Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Pour the cherry tomatoes and juices over the top.
Add the fresh basil and Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. (Being careful not to add too much additional liquid.) Serve warm.
Balsamic cherry tomatoes will keep well in the fridge for up to 3 days stored in an airtight container. Use cold or reheat briefly in the oven or microwave.