ROASTED TOMATOES:

4 very ripe plum tomatoes
2 tsp. fresh or 1 tsp. dried rosemary, thyme and marjoram
2 tbsp. olive oil
1/4 tsp. salt
8 oz. bow tie pasta

SAUCE:

2 tsp. butter
4 tbsp. roasted tomato puree
1/2 c. sliced mushrooms
1/2 c. sliced leek
8 to 10 oz. shrimp
6 oz. heavy cream

Preheat oven to 350 degrees. Cut tomatoes in half and place cut-side up in baking dish. Sprinkle with herbs, salt and olive oil. Bake 1 to 2 hours until there is no visible liquid. Cool; puree in blender or food processor. Cook pasta al dente while preparing sauce. Saute mushrooms and leek in butter until liquid is reduced by half. Add roasted tomatoes, stir well. Add shrimp; cook 30 seconds, combining with mix. Add cream and cook until shrimp is done (90 seconds). Add drained pasta and toss. Add salt, if needed. Serves 2 as entree. Serves 4 as antipasto.