House of C and E Recipe Exclusive!

The tomatoes are coming in faster than we know what to do with.  Taking a recipe from C's mom, N, we've came up with this simple little recipe that's great for using up the torrent of tomatoes (and any other goodies from the garden that you'd like to use up) that occurs this time of year.

Ingredients:
Tomatoes - as many as you can use
Garlic - several cloves
A pasta
Fresh basil
Salt
Pepper
Olive oil

In a baking dish, add a couple tablespoons of olive oil, to coat the bottom of the dish.  Add whatever pasta you prefer, covering the bottom of the dish to form about a half inch layer of pasta (we've used Barilla's tortellini - in a bag, not frozen, in the pasta aisle).  Add as many tomatoes on top of the pasta.  If you're using larger tomatoes, chop each into a few pieces.  We've been using the small sun sugar tomatoes (like cherry tomatoes) from the garden so we just add them whole.  Fill up the rest of the dish space (and even a little over the top) with the tomatoes.  Scatter several cloves of garlic over the tomatoes (seriously, we usually use 5-7 cloves).  If you have it, break up some fresh basil over the tomatoes (again, I don't think you can add too much).  Salt and pepper to taste.

Cover the baking dish with a snug-fitting sheet of aluminum foil.  Pop it into a 425 degree oven for about 30 - 45 minutes.  Ultimately, the tomatoes will disintegrate into a glorious soup of tasty tomato goodness, a lot of which will be soaked up by the pasta as it cooks.  Once the tomatoes have transformed into the sublime sauce and the pasta is soft, you're ready to eat.  Enjoy!

Peep-peep-peep!