Serious Eats - seriouseats.com

This past weekend I adapted the roasting methodology from Alton Brown's homemade tomato sauce recipe and the roasted tomato recipe that was posted last week here at Serious Eats. It was *mind-blowingly* good. Here's what I came up with...

Roasted Tomato and Mushroom Pasta

4 Roma tomatoes, seeded and quartered
1 lb. crimini mushrooms, quartered
1/2 cup olive oil
6 cloves garlic, minced
1/2 a white onion, minced
1 tbsp. oregano
Salt and pepper to taste
3 strips bacon, chopped
Grated parmesan

Put the tomatoes on one sheet pan and the mushrooms on another. Top them liberally with olive oil, onions, garlic, oregano, salt and pepper. Roast in a 300 degree oven. The mushrooms take about a half hour and the tomatoes take about 45 minutes. Cook the spaghetti the way you normally would. Brown the bacon over medium heat and then add in the tomatoes and mushrooms. Let it all cook together while the spaghetti cooks. When the spaghetti is done, mix it all together and serve with parmesan.