Photography: Becky-Stayner: Styling: Melanie J. Clarke
4 servings (serving size: about 1 cup pasta mixture and 1 tablespoon cheese)

Oven-roasting tomatoes with garlic and herbs boosts the flavor in this meatless sauce.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.

Step 3

Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.

Step 4

Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.

Ratings & Reviews

GayleR's Review

July 30, 2012
A great and easy way to fix garden tomatoes.

jamie33's Review

July 30, 2009
I love this dish. It has such great flavor and uses simple ingredients. I get excited when I have a ton of tomatoes in the summer so that I can make this. I use my romas and roast an entire cookie sheet of them. Make sure you use the correct # of pounds instead of the # of tomatoes. 6 or 7 romas will not equal the 3 1/2 pounds of tomatoes called for in the recipe. I've used dried basil and it still turns out great.