Tastier Tomatoes

I love a simple pasta dish. Roasting the tomatoes makes even the simplest dish taste better.

Oven-Roasted Tomatoes (from EveryDay Food Magazine)

2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil

Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.

I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.