Gemelli with slow roasted cherry tomatoes and cream

3/4  lb.		cherry tomatoes, halved
1  tablespoon		1Tbs EVOO
1  teaspoon		sea salt
1/2  teaspoon		black pepper
1  tablespoon		Tbs. butter
1  tablespoon		shallot, minced
1-1/2  teaspoons		fresh thyme sprigs
1/2  cup		1/2 and 1/2
1/2  tablespoon		Tbs fresh basil, coarsely chopped
1/2  lb.		dried gemelli
1/2  cup		grated parmigiano-reggiano

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heat oven to 275. Arrange tomatoes cut-side up an a large baking sheet. Drizzle with oil, 1/4 tsp salt and pepper. Roast tomatoes for 1 1/2 hours until somewhat shriveled. Boil pasta. meanwhile, heat butter in a large sauté pan over medium low heat. When butter is melted, cook shallot until soft, not browned. Scrape in tomatoes and juices. Add thyme and cream. Simmer 3 min. Turn off heat; stir in basil. Drain pasta reserving 1 cup liquid. Return pasta to pot; spoon 2/3 sauce and 1/2 ofcheese into it. toss and add pasta water if needed. serve with remaining sauce and cheese.