Penne with roasted tomato sauce.
Here is a fantastic, easy tomato sauce perfect for a weeknight. (And I used up a bunch of basil and oregano out of the garden, too.)
6-8 roma tomatoes, halved lengthwise
2 T brown sugar
2 T olive oil
kosher salt and black pepper to taste
about 1/2 to one cup of fresh basil leaves
about 2 T to 1/4 cup fresh oregano leaves
Preheat oven to 425. Line a rimmed baking sheet. Place the tomatoes, cut side up, on the baking sheet. Drizzle them with olive oil and sprinkle them all over with the brown sugar, salt, and pepper. Roast them in the oven until they begin to brown, about 20-30 minutes.
Place the roasted tomatoes in a food processor. Add as much of the pan drippings as possible. Add the herbs. Puree until more or less smooth. Taste and adjust seasoning.