Creamy Tomato and Pepper Pasta

900g ripe tomatoes (riper the better)
1 red pepper
2 garlic cloves
350g pasta
4 tablespoons Crème Fraiche
Olive oil
Grated Parmesan to serve

1. Preheat oven to 200oC/ Gas Mark 6/ Fan 180oC
2. Quarter the tomatoes and roughly chop the pepper (discarding the seeds)
3. Finely chop the garlic
4. Put them all in a roasting tin, drizzle over 3 tablespoons on olive oil and season well
5. Roast for 30-35 minutes, stirring halfway through.
6. Meanwhile cook the pasta in a large pan of salted boiling water. You want the pasta to be just tender to the touch
7. Remove the Veg form the oven, add a spoonful of Crème Fraiche at time and mix in to make a creamy sauce.
8. Put on the hob and heat gently until bubbling to reheat.
9. Season if necessary
10. Add the pasta and mix together
11. Serve with the Parmesan