Oven roasted tomatoes and peppers with rotini and chickpeas

This meal is very satisfying and healthy.  It also makes the kitchen smell great while you are cooking!  It didn't take terribly long to cook, probably around 40 minutes start to finish.  It may become a go-to if we ever need to use up some tomatoes.

Ben and I were given an abundance of tomatoes last summer from my in-laws, and discovered the perfect way to use up large quantities, skin and all- roast them.  They taste like another vegetable (fruit?) altogether after they've been drizzled with oil and sprinkled with salt and roasted to heavenly perfection.  You can plunk them in a blender to create a super delicious tomato soup, full of anti oxidants.  I only had two tomatoes to use up in this instance, though, and was craving pasta.  This recipe was the result.
Ingredients

• 2 medium tomatoes, skins on
• 1 small yellow bell pepper
• 1/2 box of whole wheat rotini pasta
• 1/2 jar of spaghetti sauce 
• 1 small can of chickpeas
• Salt and olive oil

Directions
Preheat oven to 400 degrees.  Quarter the tomatoes and slice bell peppers into similar sized chunks.  Place in roasting pan and drizzle with olive oil, sprinkle with salt.  Place in oven and roast for 20-25 min, until peppers are browning and tomatoes are sizzling.  Meanwhile, begin cooking pasta according to box directions.  In a large sauce pan, warm up spaghetti sauce and chickpeas.  Heat to simmering.  Add pasta, stir.  Place the roasted tomatoes (skins and all!) and peppers into a blender, and pulse until it becomes a thick sauce.  Pour into pan with spaghetti sauce and chickpeas. Optional: If desired, place dice sized chunks of mozzarella or cheddar cheese in pan and allow the heat to soften the cheese before eating.