Oven Roasted Tomato Fusilli

This is my favorite dish that my mom makes at home. I didn't have the original recipe, so I improvised a little bit, but it ended up turning out just like the original (maybe better, but don't tell my mom).

Start with 10-12 ripe Roma tomatoes. It looks like a lot, but once they sit in the hot oven for a while, they will shrink down.

 Drizzle them with some good quality olive oil.

 I added a handful of dried oregano leaves, about a tablespoon of sugar, a few handfuls of breadcrumbs, salt, pepper and a generous amount of freshly grated Parmigiano-Reggiano. Kraft parmesean will not work. Put it in the oven at 425 degrees for 40 minutes or so, and it comes out looking like the above.

Cook some pasta (penne, fusilli) and add the roasted tomatoes. The tomatoes end up so sweet and flavorful.