Serves 4

Mixture of Fresh Vine Ripe Tomatoes - Approximately 2 pints, Halved/Quartered

Fresh Herbs - Thyme, Oregano, Basil (a few sprigs of each)

Olive Oil

250ml Good Quality Passata

500 Grams Short Pasta

1 Ball Fresh Mozzarella

Parmigiano

Heat oven to 400. Place your cut tomatoes on a baking tray along with the fresh herbs. Sprinkle with salt and pepper, Drizzle well with olive oil and toss with your hands. Roast in the oven for 25-30 minutes until soft, caramelised and wrinkly. While the tomatoes are roasting, boil your pasta and cook until al dente - just under al dente in fact, as the pasta will finish cooking in the oven.

Remove the tomatoes from the oven and reduce heat to 375. Transfer the tomatoes, herbs and all the juices to a bowl (removing any herb stems). Roughly mash the tomatoes and herbs. Add the passata and stir to combine. Tear the mozzarella into pieces and add to the sauce, stir to combine. Mix in the cooked pasta and transfer to one large or a few individual baking dishes. Top with a generous sprinkle of parmigiano and a drizzle of olive oil. Bake in the oven for 20-25 minutes.