Roasting tomatoes in the oven gives them sweet, caramelized flavor – a great method for out-of-season tomatoes. Toss the roasted tomatoes with pasta for a delicious meatless dish. Photo credit: Caroline Edwards from Chocolate and Carrots.
Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix oil, garlic, balsamic vinegar and seasonings in small bowl. Spoon over tomatoes.
Roast 45 to 60 minutes until tomatoes are soft and browned on top.
Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes from baking pan; toss to mix well. Sprinkle with additional crushed red pepper, if desired.