Method
Combine cheese, bread crumbs, minced garlic, oregano, salt and pepper. Mix together and refrigerate overnight so that flavors infuse each other. give the mixture a turn or two in this period00°F.
Cut off stem end of tomatoes and slice in half lengthwise.
In baking dish wide enough for tomatoes to fit in one layer, pour in olive oil. Dip cut surfaces of tomatoes in oil, then turn cut side up. Rock the skin side back and forth to coat with oil. Sprinkle bread crumb mixture carefully over the tomatoes, trying to not get them on the roasting pan. Use all the bread crumbs, piling as you divide.
Bake for 40 minutes in preheated oven.
Tomatoes will get dark brown and roasted around the edges. If any bead crumbs have sprinkled (they do, the devils) onto the pan and start to burn, decrease heat to 375°F.
While tomatoes are cooking, boil pasta until al dente. Drain and put into a warmed serving bowl. Immediately add tomatoes to pasta and stir to coat. Give a few good grinds of the pepper mill and serve with more freshly grated cheese on the side.
Serves: 4
Contributor: pat ciesla
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