Here's another one from The Kitchen Detective by Chris Kimball. He says he grows Sungold cherry tomatoes, and uses those.
Ripe Cherry Tomatoes with Pasta
4 C ripe cherry tomatoes
1 C lightly packed fresh basil leaves
1/4 C good olive oil
1/2 t minced or pressed garlic
1 t white wine vinegar
1/2 medium red onion, thinly sliced
salt and freshly ground black
pepper1 lb pasta
Halve 1 C of the tomatoes and place in a large bowl. Place the remaining tomatoes in the bowl of a food processor with the basil, oil, garlic, and vinegar and pulse until well mixed. Transfer to the bowl with the halved tomatoes and stir in the onion. Add salt and
pepper to taste.
Cook the pasta; Drain 15 seconds in a large colander without shaking and toss with the sauce. Taste for seasoning, and add salt and
pepper if necessary. Serve immediately.
