Method:

1. Start by roasting the tomatoes:
2. Turn the oven to 190°C /Fan 170°C / Gas Mark 5.
3. Spread the tomatoes and peppers out, cut side-up in a large roasting tin. Sprinkle with garlic, freshly ground black pepper and dot with tomato purée. Drizzle with the olive oil and roast for about 1 hour.
4. When your tomatoes are nearly done, cook your pasta! Bring a pan of boiling unsalted water to the boil and cook your pasta according to packet instructions. Once cooked, drain.
5. When softened, remove the tomatoes from the oven and scatter with the basil leaves. Either crush the tomatoes and peppers with a fork to form a sauce or for a super-smooth sauce, blend with a stick blender or in a food processor. Add a splash of cold water if the sauce is too thick.
6. Mix the tomato sauce with the pasta and serve, topping with the mozzarella.

Suggestions: 

To save time, you can roast the tomatoes the night before, in a hot oven whilst you’re cooking something else. Double the amount and also use as a base for Pizza, Meatballs and Spaghetti Bolognese!