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Erin's Roasted Tomato Pasta with Basil
by Erin Broussard
serves: 4
  To make whole roasted tomatoes:
Preheat oven to 450. Divide 8 pounds plum tomatoes (about 45) and 6 sprigs thyme between two shallow baking pans or rimmed baking sheets. Toss with 2 Tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.

Makes 10 cups.
Ingredients:
    coarse salt and ground pepper
  12 ounces   medium pasta shells
  1/4 cup   extra-virgin olive oil
  3 cloves   garlic, smashed and peeled
  2 cups   whole roasted tomatoes (above)
    grated Parmesan
    torn fresh basil leaves
Directions:
  Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot. Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.