Slow roasted tomatoes, feta cheese & penne pasta

Okay, I saw this on TV the other day and tried it today. It was wonderful.

Take 2 lbs of cherry tomatoes, slice each tomato in half and place seed side up on a cookie sheet with sides. Drizzle about 2 tablespoons olive oil over the tomatoes and sprinkle 2 tsps of kosher salt over them. Bake at 250 for 2 hours or until edges are curling in somewhat and tomatoes appear to be drying up a little bit (I didn't need the whole 2 hrs). (the flavor of the tomatoes will be much more intense from cooking them).

Cook 1 lb of penne pasta, drain reserving 1 cup of the pasta water. Put pasta in a bowl. Add the reserved liquid, the cooked tomatoes, 4 to 6 ounces of crumbled feta cheese, 2 tablespoons olive oil, 1 cup of torn basil leaves (loosely packed), salt and fresh ground pepper to taste. Serve warm. This will feed about 4 - 6 people.

Yum, yum...