Cooking Thursday

It's been a bountiful year for tomatoes in our area. That's a good thing for people like me who love them. My daughter gave me a recipe for a pasta and tomato dish that uses a bunch of cherry tomatoes.  Our house smelled like a restaurant while it was cooking, and it tastes light and fresh. If you have a surplus in your area, here's a recipe for you!

Pasta with Roasted Tomatoes

1 1/2 pints cherry tomatoes - you may put in more or less to your likeing
Olive oil - enough to coat tomatoes
pepper
salt
dried thyme
16 ounces rotini pasta
1 1/2 cups grated parmesan

Preheat oven to 350 degrees. Put tomatoes in large bowl, add enough olive oil to coat tomatoes.  Sprinkle with salt and pepper to taste, then add thyme to your liking.  I use abut 1 1/2 teaspoon.  Spread in single layer onto cookie sheet lined with foil.  Bake without stirring, until tomatoes are tender and edges are beginning to brown for about 30 minutes.
Bring a large pot of water to a boil.  Add pasta, cook until al dente for about 8 minutes or as package directs.  Drain and return to pot.  Add roasted tomatoes and any juice to pasta.  Stir to combine and sprinkle with Parmesan.  Enjoy!