Roasted Tomatoes

Last night I started on tonight's dinner, pasta with roasted tomatoes. I cut five plum tomatoes in half lengthwise, then crosswise, and tossed them in a baking dish with olive oil, salt, pepper, a coarsely chopped onion and a large minced garlic clove. Baked it at 350 degrees for about an hour, then let it cool and put it in the fridge.

Tonight when I got home I just popped it in the oven again to heat it up (about 10 minutes) and boiled some penne and dinner was ready. And it was so good. The tomatoes get sweet, with an intense, almost caramelized flavor. You have to toss the pasta with the tomatoes and all of the juices, which, with some Parmesan gratings, is all it needed.