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Tomato Turkey Noodle Bake

3 pounds tomatoes
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
8 ounces noodles
2 large eggs, beaten
1 cup freshly grated Parmesan cheese, divided use
1/4 cup milk
2 cups chopped cooked turkey

1. Seed and dice tomatoes; set aside.
2. In a large skillet, heat oil. Add chopped onion and crushed garlic cloves; saute until tender, about 5 minutes. Add thyme, salt, rosemary, pepper, and the reserved tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes are softened, about 15 minutes. Stir often.
3. Preheat the oven to 350*F.
4. Meanwhile, cook noodles according to the package directions; drain. In a large bowl, toss the noodles with beaten eggs, 1/2 cup grated Parmesan cheese, and milk.
5. In a shallow baking dish, layer half of the noodle mixture; spoon half the tomato mixture over the noodles. Top with cooked, chopped turkey. Repeat the layers using 1/4 cup grated Parmesan cheese; sprinkle 1/4 cup on top. Bake, uncovered, until firm, about 25 to 30 minutes. Let stand for 10 minutes before cutting.

Makes 6 servings.