Penne with oven-baked tomato sauce

Ingredients for 4 servings:

• 500g penne
• 10 tomatoes
• 2 garlic cloves
• 3 tbsp olive oil
• 4 sprig(s) thyme or 1/2 tsp dried
• 3 tbsp olive oil
• salt and pepper
• 1 tbsp sugar
• basil
• Parmesan for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with fresh tomatoes, quick and easy

Cut the tomatoes crosswise with a sharp knife and pour hot water over them. Then remove the skins (if you have a good vegetable peeler and are using firm tomatoes, you can also peel them), remove the stems, and halve them. Sprinkle a baking tray with sugar. Place the tomatoes cut-side down on the tray. Slice the garlic and add to the tomatoes along with the oil and thyme. Season with salt and pepper. Roast in the oven at 220 degrees Celsius for approx. 20-25 minutes. Halfway through the baking time, shred the tomatoes with a fork. Meanwhile, cook the pasta until al dente and drain. Immediately pour the sauce over the cooked pasta, mix, and season to taste. Serve with fresh basil and freshly grated Parmesan cheese. Any leftover pasta can also be eaten cold as a pasta salad.