1Preheat the oven to 375°F. Grease a 2-quart baking dish.
2Cook the pasta in a large pot of salted water according to package directions.
3Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook until softened, 5 to 8 minutes. Add the salt, black pepper, dried herbs, sugar, and tomatoes. Reduce heat to low, cover, and simmer at least 20 minutes. Stir in the cream and butter.
4Add the drained pasta and toss to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle with cheese.
5Bake until the past mixture is hot and the cheese is melted, about 30 minutes.
In this CHOW Tip, Spring Warren, author of The Quarter-Acre Farm, shows us that you don't need tomatoes to be in season to make a fresh-tasting tomato sauce.
How to Make Easy No-Cook Tomato Sauce
In the summer, tomatoes are at their best, but it's also hot out and not very fun to be stuck inside cooking over a hot stove. Using our No-Cook Tomato Sauce recipe, the CHOW Test Kitchen's Lisa Lavery shows you how to make a fast, fresh dinner where the only thing you'll need to cook is the pasta.