PASTA WITH BAKED TOMATO SAUCE

if you had told me six months ago that i would have a serious love affair with tomatoes, i would've thrown up a little in my mouth. i did NOT like tomatoes on their own, at all. but when they say your palette changes every seven years, they are absolutely right! and i'm happy they are. i never knew how robust the flavors can be and how fun they are with just a little bit of salt and pepper. as the new year starts, i've been making sure to stay health-conscious and finding foods that are fresh and making them on my own. other than the awesomeness of the tomatoes here, i think that simplicity is key. it says tomato sauce, but it's very light and more olive oil with little bits of roasted tomatoes.

PASTA WITH BAKED TOMATO SAUCE
posted on une-deux senses by michelle on december 9, 2010

• 1/3c extra virgin olive oil
• 1lb very ripe cherry tomatoes, halved (i used trader joe's assorted heirloom tomatoes)
• 1/3c plain dry breadcrumbs
• 1/4c freshly grated parmigiano (i used parmesan, which was handily available)
• 2 gloves of garlic, finely chopped
• salt and freshly ground pepper
• 1lb. pasta, cooked al dente
• 1/4c loosely packed basil leaves, torn

preheat the oven to 400°F. grease a 9x13 baking dish with 1/3 of the olive oil. place the tomatoes cut side up in the dish.

in a small bowl, combine the breadcrumbs, cheese, and garlic and toss with a fork to mix well. sprinkle the mixture over the tomatoes, making sure each cut is well covered with the crumb mixture. sprinkle with salt and pepper.

bake until the tomatoes are cooked through and starting to brown on top, about 20 mins. 

when the tomatoes are done, add the basil and stir vigorously to mix into a sauce. add the pasta to the baking dish, then top with the remaining olive oil and toss well.