4 lbs (2 kg) tomatoes

2 onions, chopped

5 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

1/2 teaspoon (2.5 ml) salt

Cracked pepper

3/4 lb (400 g) penne regate, cooked al dente and kept warm

Parmigiano-Reggiano cheese, grated

Fresh basil, for garnish

Preheat the oven to 230° C (450 °F).

Cut the tomatoes in half and gently squeeze them to remove the seeds. Combine with the onions, garlic, oil, salt and pepper. Place on a baking sheet, cut side down.

Bake for about 30 minutes. Very ripe tomatoes will release more juices during cooking. If this occurs, continue cooking for a few minutes or tilt the sheet over the sink to get rid of excess liquid. Remove the tomato skins with tongs. Mash the vegetables with a fork. Adjust the seasoning. Add to the hot pasta and stir to combine. Garnish with cheese and basil.

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