2 lbs ripened plum (Roma) tomatoes, washed and quartered lengthwise
6 - 8 cloves garlic, minced (more is better)
5 – 10 leaves of fresh basil/ parsley, chopped
½ - ¾ cup grated Locatelli cheese, sprinkled evenly
Salt/Pepper to taste
1 cup cold water, poured evenly over tomatoes
In 13 X 9 pan, arrange tomatoes in one layer. Top with remaining ingredients. Bake at 375 degrees for approximately 1 hour. Tops of tomatoes should be crispy and there should be a reduced liquid. Remove from oven. Let cool and then mash (yes, mash) the tomatoes with a fork, breaking the tomatoes to create a chunky sauce. Tomatoes should be very well done, but not burnt.
Cook 1 lb linguini, spaghetti or angel hair al dente. Pour drained pasta right into mixture. Toss very well. Pass the cheese. Serves 4 - very hungry people
***For best results use fresh herbs, Locatelli cheese and plum Roma tomatoes.