Baked Roma Tomato Pasta

By Cooking Up a Story

Check out the related video story: Tons of Tasty Tomatoes
Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm.

Ingredients

1 lb. fresh egg or spinach fettuccine (or mixture of both)
12 roma tomatoes, halved lengthwise
6-10 garlic cloves, pressed or minced
½ cup chopped fresh basil
½ cup chopped fresh Italian parsley
½ cup olive oil
1 tablespoon margarine or butter
salt and pepper to taste

Instructions

Spray or coat lightly a 9×13 baking dish with olive oil, and arrange the halved tomatoes in it, cut side up.
On top of the tomatoes, distribute evenly the garlic and half of the herbs (1/4 cup of each).
Sprinkle with salt and a generous grind of black pepper and top each tomato with a small dot of margarine or butter.
Bake for 60 minutes, uncovered, in a 400 degree oven.
A few minutes before it’s done, cook the fresh pasta.
Pour the sauce over the pasta and add the remaining herbs and olive oil.
Toss well, and top with fresh parmesan cheese.

Yield: Serves 4 people

Recipe courtesy of Jill Charvat, Portland Farmer’s Market