Step-by-Step Instructions

1. 1.Cook Tomatoes and Onions

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Carefully place 5 medium, whole tomatoes into the hot oil. Add 1/2 cup of finely diced onion to the pan with the tomatoes and cook for 3-5 minutes until the onions soften.

2. 2.Peel Tomatoes

   Continue cooking the tomatoes until their skins soften and begin to peel. Use tongs to carefully remove and discard the tomato skins.

3. 3.Season and Mash Tomatoes

   Season the tomatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Add 2 tablespoons of chopped fresh parsley. Use a potato masher to mash the cooked tomatoes into a chunky sauce. Simmer for 5-7 minutes.

4. 4.Add Cheese and Cream

   Stir in 1/2 cup of shredded mozzarella cheese until it melts and is fully combined into the sauce. Pour in 1 cup (240ml) of heavy cream and stir until the sauce is smooth and creamy. Bring to a gentle simmer.

5. 5.Combine with Pasta

   Add 300g of cooked penne pasta (al dente) to the sauce. Stir gently to coat all the pasta evenly and heat through for 1-2 minutes.

6. 6.Serve

   Serve the creamy cheesy tomato pasta in a bowl and garnish with additional chopped fresh parsley, if desired.