Oven-Roasted Tomato Sauce with Salami, Olives, and Pecorino

seriouseats.com

Zytigg

1 pound cherry or grape tomatoes, halved if they’re large

2 ½ tablespoons olive oil

1 ¼ tablespoons sherry vinegar

1 teaspoon maple syrup

2 sprigs fresh thyme

Kosher salt and freshly ground black pepper

4 ounces Genoa salami, diced

1 medium white onion, finely chopped (about 1 cup)

1 medium clove garlic, minced (about 1 teaspoon)

2 teaspoons capers, drained and chopped

¼ cup pitted, sliced kalamata olives

1 anchovy, mashed into a paste

2 tablespoons dry white wine

12 ounces to 1 pound dry spaghetti

1 teaspoon zest from 1 lemon

2 tablespoon finely grated Pecorino cheese

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