Fusili with Tomatoes Al Forno

I cannot find the source of this recipe. I get many recipes from Food and Wine and Bon Appétit but I couldn't find a match. It is similar to a Lidia Bastianich recipe but I am sure I didn't get it from her website. The recipe is also sort of like several others that I found that contain shrimp (but they don't use the breadcrumbs). If anyone finds the original, please let me know. Proper attribution is important.

One thing I have started to do with this recipe is core the tomatoes before stuffing them. I save the cores and add that to the grape tomatoes. I like it this way now much better because the bread crumbs stay in the tomatoes better and I like the way they cook as well. As you can see in the pics the breadcrumbs are nice and low in the tomatoes. If you don't core the tomatoes the breadcrumbs sit on top and have a tendency to spill onto the baking sheet. 

6-8 good sized Roma tomatoes

1 medium red onion

1/2 wicket grape tomatoes halved lengthwise

1 bunch asparagus cut into bite size pieces

1 head of garlic

2 c bread crumbs

1 bunch fresh basil chopped

Several sprigs of fresh oregano chopped

1/4 c capers

1 lb. pasta rotelli or long fusili

Chop capers and mix into bread crumbs with half the basil and all the oregano

Cut tomatoes in half lengthwise and stuff with bread crumb mixture

Cut onion into chunks

Lightly oil the bottom of a baking tray and place tomatoes and onion on it

Drizzle olive oil over the veggies and a small amount of kosher salt

Roast veggies at 375 for about 35 minutes

Meanwhile cook pasta

Sauté asparagus on med-high heat

Add several splashes of red wine and cook for several minutes

Smash and peel garlic, leave whole

Add garlic and grape tomatoes to asparagus

Cook for several more minutes until tomatoes are soft

Toss everything in a bowl with remaining fresh basil and additional olive oil

to taste

Serve and top with cheese and red pepper

Note how the breadcrumbs are low in the tomato

Cores from the Roma tomatoes