A SIMPLE SUPPER

In the rush of December (always?), we find ourselves looking for quick and simple ideas for dinner.  Here's a great standby to keep on hand and use whenever you want something healthy and homemade but just don't have the time or energy for complication.  Best of all, the slow-roasting tomatoes and garlic will make the house smell like you've made something really special.  The taste - mmmmmm - is the final hook!

PASTA with ROASTED TOMATOES & BASIL

12 plum tomatoes
olive oil

4 cloves garlic, chopped

salt & pepper

dried oregano & basil

sugar

pasta

basil

fresh shaved parmesan

Preheat the oven to 250.  Cut the tomatoes in half, and take the seeds out with a small paring knife.  Arrange the tomato halves, cut side up, on a baking sheet lined with foil.  Drizzle just a little olive oil over the tomatoes, then sprinkle with the garlic, salt & pepper, a few shakes of oregano and basil, and a pinch of sugar.  Don't worry about measurements - just be sure each tomato half has a little bit of each element.  Leave these to roast in the oven for about 2 1/2 to 3 hours, or until they are a bit brown on the tops and sides.  When the tomatoes have roasted, take them out of the oven and loosely wrap the foil around them, forming a packet.  Let them sit just like that until you're ready for dinner.

At dinner time, cook the pasta as usual.  While it's cooking, pour the tomatoes and their juices into a bowl.  Add some fresh basil leaves and chop everything very roughly (best done with kitchen shears).  We like to add whatever vegetables we have on hand - frozen peas, leftover broccoli, asparagus.  Mix with the pasta, top with parmesan, and dinner's done!