Slice tomatoes in half (cocktail, plum, roma, etc), place cut side up in a greased ovenproof pan.
Stir together the garlic, basil, olive oil, and optional oregano/za-atar in a small bowl.
Spoon mixture on each tomato. Sprinkle with salt and pepper.
Flavor Option: Add a sprinkle of oregano or za'atar.
Bake for 2-3 hours or more (depending on size of tomatoes and how hot your oven runs) until withered and edges are browned. The larger the tomatoes, the longer they will roast.
Cooking the Pasta
Cook the pasta according to package directions. Drain. Toss with a drizzle of olive oil.
Pro Tip: choose penne or rotini so the delicious garlicky bits of sauce and feta get caught in the crooks of the pasta.
Vegan Tofu Feta Cheese Recipe
Buy your favorite brand of vegan feta or try this homemade feta cheese recipe. It's easy and it's incredible!
To Serve
Toss the hot pasta with the slow roasted tomatoes and top with crumbled feta. Garnish with sliced fresh basil ribbons and hot pepper flakes.
Notes
Feta Cheese - if you are looking for the most amazing vegan feta cheese recipe, check out my Greek Salad post (feta recipe included).Tomatoes - I collect tomatoes in a container in the freezer until I have enough to make this recipe. If I have a few cocktail/romas tomatoes that aren't going to get used up, I freeze them for this recipe.Leftovers & Storage - fantastic leftover! Store in the fridge in a container for a few days without any loss of flavor or texture.Storing the Tomatoes - the slow roasted tomatoes can be stored on their own in the fridge in an airtight container for several weeks.