2 lbs Roma tomatoes (or tomatoes of your choice) halved or cut into
½ cup olive oil
2 cloves garlic
1 TBSP Italian seasoning
½ tsp crushed red pepper
salt and black pepper to taste
8 oz pasta (I like fettuccine best)
Preheat oven to 400 deg. Place tomato halves (or wedges with cut side up) in foil lined baking sheet with sides sprayed with cooking oil spray. Mix ¼ cup oil with garlic and seasonings. Spoon over tomatoes and drizzle with 2 TBSP of remaining oil. Roast 45 to 50 minutes or until tomatoes are soft and brown. Prepare pasta according to pkg directions. Drain well. Place ½ of the roasted tomatoes and remaining 2 TBSP oil in a large bowl. Coarsely mash tomatoes. Add hot pasta and remaining roast tomatoes and toss to mix. Sprinkle with shredded parmesan cheese.