Annie Bell's Triple Tomato 'n' Cheese Penne

Live, eat, cook in the moment. Enjoy one of the world's great summer tastes and fragrances.

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   1. You will need a 30cm oval gratin dish or equivalent.
   2. 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.
   3. 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.
   4. 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.