Preheat oven to 210º F. Place tomatoes in a baking pan and toss with 3 tablespoons olive oil, sugar, salt, pepper, 1-teaspoon lemon zest and thyme. Bake for 1 hour then discard thyme. Set aside.
Bring a large pot of water to a boil. Cook pasta according to package directions then drain.
Meanwhile in a large skillet, sauté garlic with remaining olive oil, add cooked tomatoes, pasta, 1-teaspoon lemon zest and toss one minute.
