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Slice the roma tomatoes in half. Heat the olive oil in a large skillet over medium heat, then add the tomatoes cut-side down in a single layer. Cover with a lid and cook for 8 to 10 minutes, or until the tomatoes are softened and the skins begin to loosen.
Remove the lid and use tongs to carefully lift off and discard the skins or make tomato peel powder.
Use a potato masher or fork to gently break down the tomatoes, creating a rustic sauce.
Add the coconut milk and vegetable broth, then the spices, and stir until fragrant.
Add the tortellini or cooked pasta directly into the skillet and toss to coat in the sauce. Cook covered for an additional 3 to 5 minutes, according to package directions, for the tortellini to cook.
Serve warm, topped with extra herbs or nutritional yeast if desired.