Serves 4
Prep time: 40 minutes (plus 1 hour to roast tomatoes)
3 lbs plum tomatoes (about 24), cored and halved lengthwise
5 tbsp olive oil
1 tbsp chopped fresh thyme or 1 tsp dried
Herbs for roasted tomatoes (hot pepper flakes, garlic cloves, etc.)
Coarse salt
Freshly ground pepper
1 lb linguine
½ cup grated parmesan cheese (plus more for topping if desired)
pre-heat oven to 350. Grease shallow baking pan. Arrange tomatoes, cut sides up in one layer and sprinkle with olive oil, salt, pepper and any other herbs. Roast tomatoes until skin is wrinkled and beginning to brown on bottom (about 1 hour). Can store in jars or re-sealable plastic food bags in freezer.
Cut tomatoes into coarse pieces and cook linguine.
Add parmesan to tomatoes, mix and add pasta.