Roasted Tomato Pasta

I've made the roasted tomato soup so many times over the last few weeks that one night I wondered out loud if there was anything else we could use it for. My oldest son suggested that it would taste really good with noodles in it. He was right! It was an instant hit! Here you have the deliciousness of the roasted tomato soup combined with the heartiness of the noodles. It is a perfect pasta dish and great if you don't want to make grilled cheese to go with it. :]

Roasted Tomato Pasta

Ingredients

8-10 ripe tomatoes, courted and seeded

1 1/2 teaspoon butter or extra-virgin olive oil

2 onions, chopped

1 tablespoon garlic, minced

1 heaping tablespoon, dried basil deaves

4 tablespoons honey

1 teaspoon celery salt

1 14oz can chicken broth (reduced sodium and fat free)

1 package of noodles, rice or whole wheat, cooked according to package directions

Parmesan cheese

Salt and Pepper to taste

Directions

Preheat broiler. Line a baking sheet with parchment paper. Place tomatoes on the prepared baking sheet; cut side down, and sprinkle with salt. Broil until skins are blistered, about 10 minutes. Set aside to cool, then slip off the skins.

Meanwhile, heat butter in a medium sauce pan over medium heat. Add onion and garlic and cook, stirring often, until onions are very soft. Stir in tomatoes and cook for about 1 minutes. Transfer the mixture to a food processor or blender and process until smooth; return to the sauce pan. Stir in broth, celery salt, honey, and basil. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper. Add noodles and stir. Top with Parmesan cheese and enjoy!