Fresh Tomato Pasta Toss

• 3 lbs tomatoes
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, minced (or 1 tsp dried)
• 1 tablespoon fresh basil, minced (or 1 tsp dried)
• 2 teaspoons fresh oregano, minced (or 3/4 tsp dried)
• 1 teaspoon sodium-free seasoning
• 18 teaspoon pepper
• 14 cup fat-free evaporated milk
• 1 lb pasta, cooked and drained
• 14 cup parmesan cheese, shredded

1. Fill a saucepan about 3/4 full with water and bring to a boil.
2. Dip tomatoes in water.
3. Peel off skins and discard.
4. Chop pulp and set aside.
5. In a skillet over medium-high heat, saute garlic in oil.
6. Add tomato and spices; mix well.
7. Bring to a boil and reduce heat.
8. Add milk and heat through.
9. Pour over hot pasta and toss.
10. Sprinkle with cheese to serve.

tomatoes, garlic, olive oil, fresh parsley, fresh basil, fresh oregano, seasoning, pepper, milk, pasta, parmesan cheese

Taken from www.food.com/recipe/fresh-tomato-pasta-toss-240538 (may not work)