Fresh Tomato Pasta

I had previously mentioned this recipe that I found on foodnetwork.com (recipe from Giada de Laurentiis), but didn't have pictures to go with it.  So, here is the updated version complete with recipe and pictures!  This is one of my family's favorite meals.  The best part is that it only takes about 10 minutes to put together.  It is so easy and so delicious!  This is a vegan recipe, so everyone can enjoy!

Ingredients:

4-5 large beefsteak tomatoes, sliced about 1/2" thick
8 oz mini-penne pasta (I have used mini ziti too)
1-28oz can diced tomatoes
1-2 cloves garlic, roughly chopped (or a heaping tablespoon jarred garlic)
1/4 cup dried basil (you could substitute oregano)
2 tbsp olive oil
1/4 cup water
2 tsp salt
1/4 tsp fresh ground black pepper

Preheat the oven to 450 F.  Coat an 8 inch by 8 inch dish (or something similar - I used a rectangular dish) with cooking spray and set aside.  In a food processor, add the canned tomatoes, juice and all, garlic, basil, 1 tbsp olive oil, water, salt and pepper.  Mix until smooth.  Pour the mixture into a bowl and add the pasta.  Stir until combined.  Line the bottom and sides of the baking dish with the tomato slices:

Pour the pasta mixture into the baking dish and even it out.

Layer the remaining tomato slices on top and drizzle with olive oil.

Bake for 1 hour.  Allow to cool for 5-10 minutes before serving.