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roderickm
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Heat 1 tablespoon olive oil in a large pan over medium heat.
Slice the tops off 5 tomatoes and place them cut side down in the pan.
Add 1 finely diced small red onion, 1 grated garlic clove, and 2 teaspoons tomato paste around the tomatoes.
Cover with a lid and cook for 8 to 9 minutes until the tomatoes soften and release their juices.
Remove the lid and use tongs or a fork to gently pull off and discard the tomato skins.
Using a fork or potato masher, crush the softened tomatoes directly in the pan until they form a rustic tomato sauce.
Add salt, pepper, and 2 tablespoons chopped parsley.
Stir in ¼ cup shredded mozzarella and ¼ cup grated parmesan until melted.
Pour in ¼ cup cream and cook for 2 to 3 minutes until the sauce becomes silky.
Toss in 250 to 300 g cooked pasta along with 2 to 3 tablespoons reserved pasta water until glossy and coated.