Baked Tomato Pasta

10 Roma tomatoes
1 1/2 c Italian Parsley, chopped
4-5 cloves garlic
olive oil (about 3 Tbsp+)
salt & pepper
1 box pasta, cooked
parmesan cheese

Cut tomatoes in half. Spread them, cut-side up, in a 9x13 pan. Sprinkle with salt and papper. Combine in seperate bowl parsley, garlic and 3 Tbsp oil. Sprinkle over tomatoes and drizzle with a little more olive oil and a sprinkle of salt.

Bake 1 hr till tomatoes start to turn brown. Cool slightly and smash tomatoes with fork. Toss with pasta (pan juices included). Can serve warm. Best at room temperature. Garnish with cheese.

Courtesy of: Teresa Skabelund