12-14 Roma tomatoes
2 Tbsp. olive oil
3 Tbsp. dried oregano
3 Tbsp. dried basil
2 Tbsp. minced garlic
2 tsp. salt
1 pound small shell pasta
1 cup shredded Asiago cheese
Preheat oven to 375 degrees. Place whole tomatoes in an 11 x 17 roasting pan. Drizzle them with olive oil and season with oregano and basil. Roast tomatoes for 45 minutes.
When tomatoes have been cooking for 30 minutes, bring 6 quarts of water to a boil in a large pasta pot. Add pasta and boil until al dente, about 12 minutes.
Remove tomatoes from oven and gently remove their stems. Place tomatoes in the blender or food processor. Add garlic and salt. Pulse for 15 seconds until smooth. If sauce is too thick, add liquid from pan 1/4 cup at a time until desired consistency is reached.
Drain water from pasta. Add sauce to pasta and toss to coat. Serve shells topped with shredded Asiago cheese to taste.