1. Preheat oven to 425*F.

2. In a large baking sheet, dump out cherry tomatoes. Drizzle with olive oil, then lightly sprinkle with salt and pepper.

3. Bake tomatoes for 30-40 minutes or until wrinkly.

4. Meanwhile, melt butter in saucepan over low heat. Add chopped onion and minced garlic. Cook until translucent and fragrant. Keep on low heat until tomatoes are cooked.

5. Once tomatoes are roasted, add tomatoes and tomatoes paste into saucepan. Blend using an immersion blender until desired consistency is achieved.

6. Add in sugar, parmesan, heavy cream, basil, oregano, salt and pepper. Add in 2 baby carrots but do not blend them! (Carrots absorb the acidity of the tomatoes and will make for a more equally flavored dish).

7. EXPERIMENT! Pasta sauce can be tough to make because not every tomato is made the same. Make sure to taste your dish and add salt if it feels bland. You can also adjust by adding more sugar, vegetable broth, balsamic vinegar or playing around with your spices,

8. Allow your sauce to simmer for about 10 minutes and then remove the carrots. Do one final taste test and you are ready to serve!