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Cut the tomatoes in half and place them cut-side down in a large skillet.
Add garlic cloves and cover with a lid. Let them steam over medium heat for about 10 minutes, until the tomatoes are soft.
Remove the lid and peel off the tomato skins using tongs or a fork.
Pour in the tomato sauce and blend everything in the pan using an immersion blender until smooth.
Add the cream, stir to combine, and season with salt and pepper to taste.
Add the dry pasta directly into the sauce. Stir and simmer over low heat, stirring occasionally, until the pasta is tender and cooked through (add a bit of water if the sauce gets too thick).
Sprinkle with chopped herbs, stir again, and serve hot.