A few weeks ago I posted about doing a roasted tomato pasta, but forgot to take a picture of the finished product! So when I saw these gorgeous local tomatoes at the market, I wanted to make it again.
So - toss with salt, pepper, olive oil and roast at 400 for 20 minutes or until they are bursting and caramelizing. I roasted mine ahead of time and stored them in the fridge until I needed them.
Then you just toss the hot tomatoes (I reheated mine when I was ready for them) with hot pasta and they will turn into a chunky sauce. Top with fresh basil and adjust for salt and pepper. That's it! Gorgeous, fresh, fast, and easy.