Oven Roasted Heriloom Tomato Pasta

Any juicy fresh tomato will do, but I had heirlooms.

1. Preheat Oven to 350
2. Core and Cut 5 or 6 Tomatoes in half. Put on baking sheet cut side up. Drizzle olive oil and grind fresh pepper on them. Put in oven for about 50 minutes, until they look a little dry on the top.
3. Meanwhile, start your pot of salted water.
4. Finely Chop 1/2 a red onion. I would have used Shallot if I had it.
5. Mince 1 clove of garlic.
5. Sliver lots of fresh basil. (I probably slivered a cup).

6. When tomatoes are done, roughly chop them up and throw in a big bowl with the onion, garlic and basil, some olive oil and lots of good salt and pepper.

7. Cook pasta. Tonight we used the egg pasta from Farmer and the Cook.
8. Drain Pasta and Toss with Tomatoes.

Serve. Yum.