roasted tomato pasta, basically free dinner

Right so the tomatoes on my counter were getting to that point where they're too soft to eat raw but still fine really. Threw them in a tray with a load of garlic, a bit of olive oil, some sad-looking cherry toms that were heading for the compost caddy. Into the oven at about 200° for 25-ish minutes until they're properly collapsed and starting to catch at the edges. While that's doing its thing I just cooked whatever pasta I had — ended up being half a bag of rigatoni and a bit of spaghetti mixed together which is chaotic but honestly fine. When the tomatoes come out you just squash them down with a fork, they basically become a sauce on their own. Added a bit of pasta water, some dried chilli, and that was it. I know it sounds too simple to bother posting but I think that's kind of the point. I've made this maybe four or five times in the last month whenever I've had tomatoes going soft. Takes about 30 minutes total, most of which is just waiting. It doesn't need much — maybe some basil if you've got it, parmesan if you're into that. But it genuinely doesn't need either. The roasting is doing all the work tbh. The tomatoes go jammy and sweet and a bit smoky if you leave them long enough. Much better than just chucking them in a pan.