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1
Begin by preheating your oven to 400 F.
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2
Slice the tomatoes (please note that you can use any type of tomato that you like, but I prefer the smaller cocktail or cherry ones).
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3
Slice them in half, and place them on a glass (or ceramic) oven-safe dish, sliced side up.
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4
Add sliced onion (again, use whatever kind of onion you have on hand; I like the flavor of red, but use whatever you like) and chopped garlic.
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5
Pour olive oil over the top, not so much to drown the tomatoes but enough that everything is covered.
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6
Sprinkle with salt and pepper (and basil ONLY if you are using dried basil).
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7
Place in the oven and let roast for 30 to 60 minutes.
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8
Roasting time depends on how many tomatoes you have.
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9
You want your tomatoes to be turning brown (think caramelizing colour) but not black.
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10
Near the end of the tomatoes being done, cook the pasta.
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11
I LOVE angle hair pasta, but penne or any pasta you like will work with this.
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12
Drain pasta and add tomatoes and any liquid that is in the dish with them (you can take out any of the onions that may have burned during roasting).
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13
Usually, there is enough liquid with the roasting tomatoes that there is enough of a sauce for your pasta, but if not, you can add in a bit more olive oil.
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14
If you are using fresh basil, chop it, and add it at the very end.
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15
I also like to add in some roughly chopped kalamata olives at the end.
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16
Some other optional twists to this recipe include pan fried shrimp, or even chicken.
