In a nonreactive 9X13 inch baking dish, add the olive oil, balsamic vinegar, thyme, brown sugar, salt and pepper and whisk to combine.
Add the tomatoes and garlic and toss to coat well.
Bake in preheated oven until tomatoes are softened and caramelized about 1 hour.
Meanwhile, cook spaghetti according to package instructions. Drain well. Pour the drained pasta back into the completely dry pot, it was cooked in. Pour the baked tomatoes and all the rest of the ingredients from the baking pan over the pasta and toss well. Serve.