1/2 c. olive oil
1 1/2 lbs. fresh tomatoes, unpeeled (about 4)
1/4 c. grated Romano or Parmesan cheese
1/4 c. dry bread crumbs
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. pasta - choose a kind with lots of nooks and crannies to hold the sauce, such as rotelle

Preheat oven to 400 degrees. Choose a shallow baking dish that will just hold tomatoes in a single layer. Cover bottom of dish with the olive oil. If using roma tomatoes, cut in half; if round tomatoes, quarter. Dip cut surfaces in the olive oil, then place in pan cut side up. Combine remaining ingredients except pasta and sprinkle over tomatoes. Bake 40 minutes in middle of oven. Tomatoes should be very soft.

Meanwhile, cook pasta and drain. Put in bowl and pour tomatoes and oil over, tossing to break up tomatoes. Serve with extra cheese if desired, and perhaps some chopped fresh parsley for color. Serves 4.