Egg Noodles with Garlic Tomato Sauce

I have this thing where I love to just make up new recipes for pasta dishes. Anything goes, but I don't measure. I made a delicious dish last night, so I'll try my best to guess at the proportions.

INGREDIENTS

1 tablespoon minced garlic (or more, LOTS more if you like it)
4 tablespoons olive oil
1 teaspoon Mrs. Dash (any variety you like)
1 can diced tomatoes, drained and sweated*
6 oz egg noodles, prepared by package directions

DIRECTIONS

1. Saute garlic, olive oil and Mrs. Dash over medium low heat for one minute. Add tomatoes and cook covered for 8 minutes while noodles are cooking.
2. Add cooked noodles to your sauce and cook for another minute or two until all noodles are covered with sauce.

*to sweat the tomatoes, drain them in a colander, and sprinkle with a generous amount of salt. This will remove some of the moister so the sauce isn't watery.

Pesto Tomatoes

INGREDIENTS

10 small ripe tomatoes
1/2 cup homemade or purchased pesto
1 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Be sure to get most of the liquid out. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
3. Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.