Linguine with Balsamic Roasted Heirloom Tomatoes

Coat an edged baking sheet with vegetable spray. Core and 1/4" slice the tomatoes. Arrange on baking sheet. Top the tomatoes with olives, capers, garlic, dried basil, and dried oregano. Drizzle with 2 TB olive oil. Roast tomatoes at 350 for 30 minutes. After roasting, remove from oven, cover with foil to keep warm. To make the sauce, while tomatoes are roasting, in a large saute pan, add 6 TB olive oil and saute garlic until softened and not yet browned, about 2 minutes. Add chicken stock and wine and bring to a simmer. Reduce to 1 1/2 cups. Reduce heat to low , partially cover, and keep warm. While sauce is reducing, cook pasta. Drain pasta, and add to the sauce in the saute pan, salong with fresh parsley and oregano. Toss to coat with Sauce. TRansfer the pasta to a serving bowl, top with remaining sauce in pan, and arrnge the roasted tomatoes over the top. Season with Salt and pepper. Garnish with fresh oregano and Pemargiano cheese.