2-3 lbs fresh tomatoes (roma, plum, etc.)

2-3 gloves garlic, minced

1/2 C extra-virgin olive oil

1/4 t red pepper flakes

1/2 T oregano, dry

1/2 T basil leaves, dry

2 T chopped fresh Italian parsley or basil

salt and pepper to taste

 

Preheat oven to 400, fill pasta pot with water and boil. Select a roasting pan large enough to hold the pasta when cooked.  Spray with non-stick spray.  Slice tomatoes in half lengthwise, lay cut side up in pan.  Mix oil, garlic and other spices together and pour/spoon over tomatoes.  Roast tomatoes in oven until soft and slightly browned.  This will take 45-60 minutes and you might want to do the last 10 or so using the broiler function on your oven.  Cook pasta al dente.  When tomatoes are cooked, remove from oven and mash 'em up (a potato masher works great!)  If tomato mixture is too watery, return to oven lowered to around 350 and cook down for 10 minutes or so, but don't let the sauce burn or scorch.  When tomato mixture looks "saucy" taste for salt and pepper, then add cooked pasta to pan.  Mix thoroughly, drizzle on a bit more oil, top with chopped parsley or basil and enjoy!