Annie Bell's Triple Tomato 'n' Cheese Penne

You will need a 30cm oval gratin dish or equivalent.
To make the sauce, place the tomatoes in a medium-size pan, cover and cook over a low heat for 20-30 minutes until they collapse, stirring occasionally.

Pass through a sieve or a mouli-légumes and return to a clean pan. Add the butter, 3 tbsp olive oil and some seasoning. Bring to the boil and simmer very gently, uncovered, for about 40 minutes until thickened but still of a pouring consistency, stirring towards the end.

The sauce can be prepared in advance, in which case cover and set aside. Preheat the oven to 210C/190C fan/410F/gas 61&#8260,,2 and bring a large pan of salted water to the boil. Add the pasta to the pan, give it a stir and cook until almost tender, then drain in a colander and return to the pan.

Toss with the tomato sauce and mix in the sun-dried tomatoes and the gruyère. Transfer this to the gratin dish.
Spoon the crème fraîche over. Toss the cocktail tomatoes with 1 tbsp oil.

Season, scatter these over, followed by the parmesan. Bake for 30-35 minutes until golden and sizzling.