Preheat the oven to 275. Core the tomatoes by removing end stem with a paring knife. Use 1 large baking sheet with edges and pour about 2 tablespoons of olive oil on the sheet. Roll the tomatoes in the oil to coat them with oil.
Roast for 25-35 minutes or until the peel is split and they are slightly tender.
Remove from the oven and let cool.
When tomatoes are cool, peel the skins. Place the tomatoes in a food processor and pulse till they are blended but choppy.
Transfer to a large skillet and simmer. Add about 1-2 tablespoons of olive oil. 1-2 tablespoons of tomato paste and salt and pepper to taste. Simmer for about 10 minutes. Add chopped basil.
Cook the pasta till it’s al dente in a large pot of salted (1 tablespoon) water. Strain. Dip the pasta into the sauce using tongs and then place on a serving plate. Top with grated pecorino-romano cheese.
Dinners can be real fun with spaghetti rich with the flavor of tomatoes and this recipe tells just that. Check out Tamra Davis with her friend Sam making Roman inspired Pasta Pomodoro with spaghetti and lots of roma tomatoes. Makes dinners with friends real fun!