Roasted Tomato Pasta

Ingredients Tomatoes (cherry, grape, sunburst, or larger tomatoes cut into chunks) - enough to fill a large baking sheet Olive oil Salt Pepper Italian Seasoning Blend 1 lb. pasta Sundried tomato paste (or regular OK too) Onions - cut into 3/4 inch chunks Garlic - crushed Red wine (optional) Directions 1. Spray a large baking tray with olive oil (I prefer to line mine with a silicone mat for easy release of the tomatoes and the liquid ). 2. Spread tomatoes on tray. Spray with more olive oil. Season with salt, pepper and Italian seasoning. 3. Roast in a 425 degree oven for 20-25 minutes, until tomatoes are somewhat blackened. Let cool a bit on tray, then slide all the tomatoes AND ALL THE LIQUID into a bowl. Set aside. You can do this step way ahead of time - a day or two before and refrigerate, or weeks before - just cool and freeze in container. Thaw before using. 4. In a deep sauce pan, or wok, etc. large enough to hold all the pasta, heat some olive oil and saute onions until soft. Add garlic and cook for another minute or 2. Add tomato paste and mix/cook another minute. At this point, if you'd like to deglaze the pan with the wine, go ahead. Otherwise, just add the tomatoes and let the liquid from the tomatoes deglaze the pan. Do NOT keep coooking until liquid has evaporated. Cover and turn off heat. 5. Cook pasta in boiling water, but don't cook it as much as you usually do. It should still have some cooking time left when you strain it. Add it to the pan with the sauce. Turn on heat and cook for a minute or two. Cover pan, turn off heat, and let sit at least 30 minutes. During this time, the pasta should be soaking up all the tomato liquuid and taking on a wonderful flavor. Serve however you like. Notes Feel free to add other veggies (mushrooms perhaps?). I developed this dish to use up the last of our summer tomatoes, so I just wanted to celebrate the tomato. Credits: Jennifer Jacobs Tags: Pasta, Italian, vegetarian