Roasted Tomato Pasta

Begin by preheating your oven to 400 F.

Slice the tomatoes (please note that you can use any type of tomato that you like, but I prefer the smaller cocktail or cherry ones). Slice them in half, and place them on a glass (or ceramic) oven-safe dish, sliced side up.

Add sliced onion (again, use whatever kind of onion you have on hand; I like the flavor of red, but use whatever you like) and chopped garlic.

Pour olive oil over the top, not so much to drown the tomatoes but enough that everything is covered.

Sprinkle with salt and pepper (and basil ONLY if you are using dried basil).

Place in the oven and let roast for 30 to 60 minutes. Roasting time depends on how many tomatoes you have. You want your tomatoes to be turning brown (think caramelizing colour) but not black.

Near the end of the tomatoes being done, cook the pasta. I LOVE angle hair pasta, but penne or any pasta you like will work with this.

Drain pasta and add tomatoes and any liquid that is in the dish with them (you can take out any of the onions that may have burned during roasting).

Usually, there is enough liquid with the roasting tomatoes that there is enough of a “sauce” for your pasta, but if not, you can add in a bit more olive oil.

If you are using fresh basil, chop it, and add it at the very end.

I also like to add in some roughly chopped kalamata olives at the end.

Some other optional twists to this recipe include pan fried shrimp, or even chicken.