Preheat oven to 350 degrees F. Cut plum tomatoes in half and place cut side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10 minutes or until tomatoes begin to soften. Remove from oven and let cool slightly.
Heat a large skillet to medium heat. Add 1 tbsp. butter and let melt. Add onions and red peppers and allow to cook for 4 minutes or until softened. Add remaining 1 tbsp. butter. Add mushrooms and garlic and allow to cook until mushrooms are cooked through.
Chop roasted tomatoes into bite-size pieces. Add the roasted tomatoes and canned tomatoes with juices to the skillet. Sprinkle the Italian seasoning, garlic powder, basil, bay leaf and Parmesan cheese over top. Allow to simmer for 10-20 minutes.
Serve over pasta. Sprinkle with grated Parmesan cheese.
by The Savvy Kitchen