Wash, peel and chop your vegetables into large pieces.
Cut the tomatoes in half or quarters.
Add all the vegetables but just 1 or 2 tomatoes onto your baking dish, covered with baking paper or foil.
Season with salt and pepper and drizzle with EVOO. Bake in a pre-heated oven at 180 degrees Celsius for 45 minutes.
When the vegetables are ready, let them cool or not, depending on your blender. Many blenders can handle heat.
Add the roasted vegetables to the blender with the rest of the cut raw tomatoes and a tablespoon of EVOO. Season with more salt and pepper. Add the basil and two tablespoons parmesan grated cheese.
Blend until smooth.
Serve on freshly cooked pasta, with a drizzle of Belmorso EVOO and a sprinkle of parmesan.
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