Oven-Roasted Tomatoes and Artichoke and Roasted Red Pepper Pasta Salad

You know those days when you don't feel like cooking? I don't know about you, but sometimes all I want to do is open the fridge and have something magically appear for me to eat. These two recipes aren't quite that magical, but they are fast, easy and delicious.

Oven-Roasted Tomatoes

Ingredients

• Sliced tomatoes - as many as you think you'll eat
• Extra virgin olive oil
• Salt and pepper

Directions:

• Arrange your tomato slices on a foil-lined baking sheet. Drizzle with EVOO and sprinkle with salt and freshly-cracked black pepper.

• Bake at 350 degrees for 30 minutes or until the tomatoes start to shrivel up and smell heavenly. You'll know when they're ready :)

• Enjoy tossed with pasta, as a topping on baked potatoes or homemade pizza, or on a sandwich. They become sweet and caramelized and are just delicious.

And for you carb lovers...

Artichoke and Roasted Red Pepper Pasta Salad

Ingredients

• 1 box cooked whole wheat pasta, any variety (penne works well)
• 1 jar Trader Joe's Artichoke Antipasto (yes, I realize this recipe is limited to those of us with TJ's close by...similar spreads can be found in your local grocery store as well)
• 1 jar Trader Joe's Red Pepper Spread
• Dried basil, oregano, thyme, rosemary...whatever Italian-type spice combo you choose
• Salt and pepper

Directions:

• Add your pasta to a large serving bowl.
• Add as much artichoke and red pepper spread as you like until the pasta is coated and you like the flavor. Repeat with your herbs. Add salt and pepper to taste.
• Let the pasta salad hang out in the fridge and make new friends for a while...then eat! Yum :)

Enjoy!