Ingredients:
1/2 cup olive oil
1 1/2 lbs fresh tomatoes ( about 4 large, 8 or 9 roma)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
1/4 cup dry breadcrumbs
2 cloves minced garlic
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb pasta ( rotelle or similar)
fresh parsley, chopped (optional)
Directions:
Preheat oven to 400 degrees.
Choose a shallow baking dish that will hold tomatoes in a single layer.
Cover bottom of the dish with the olive oil.
Cut tomatoes. If using round tomatoes, cut into quarters; if using roma tomatoes, in halves.
Dip the cut surface of each tomato piece in the olive oil, then place in the pan cut-side up.
Combine the remaining ingredients except pasta, and sprinkle over the tomatoes.
Bake 40 minutes. Tomatoes should be very soft when removed from the oven.
While the tomatoes are baking, cook the pasta according to package directions and drain.
Place pasta in bowl and pour baked tomatoes and oil over.
Toss well to break up the tomatoes.
Serve with extra cheese if desired, or fresh parsley for garnish.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.