Spaghetti with Roasted Tomatoes

2 Tbs. olive oil
3 lbs. ripe plum tomatoes, cut length wise in half
6 garlic cloves, not peeled
1 (16 oz) pkg spaghetti
¼ tsp salt
¼ tsp black pepper
Preheat oven to 450. Brush jelly-roll pan with 1 Tbs. olive oil. Arrange tomatoes cut side down, in pan; add garlic. Roast tomatoes and garlic until tomatoes are well browned and garlic has softened, 50-60 minutes.
When cool enough to handle, peel tomatoes over medium bowl to catch juices. Place tomatoes in bowl; discard skins. Squeeze garlic to separate pulp from skins. Add garlic to tomatoes. Meanwhile, in a large saucepot, cook the pasta as label directs; drain.
With back of spoon, crush tomatoes sand garlic. Stir in salt, pepper, and remaining 1 Tbs. oil. Serve sauce at room temperature or transfer to a saucepan and heat through over low heat. In warm serving bowl, toss pasta with sauce.