Lockdown lunch

I'm not sure wether I have shared my tomato carbonara recipe before, but as tomatoes are so vibrant right now it's becoming a favourite.

Ingredients 
Small sweet vine tomatoes (in whatever quality you can get hold of)
Two cloves of garlic, grated
A drizzle of olive oil
salt
pepper
One portion of dried pasta 
1 tablespoon of soured cream
1 egg yolk
grated parmesan of strong cheese to finish.

Method
Cut the tomatoes in half. Place them cut side up in a baking tray. Drizzle with oil, sprinkle with garlic and seasoning.

Bake in the oven at 150 degrees (low and slow) for an hour or so until the  tomato juice has reduced to an unctuous paste.

Once the tomatoes have concentrated tin flavour, cook the pasta. Meanwhile mix the egg yolk and cream together.

Once the pasta is cooked, drain it, return it to the pan and quickly add the egg and cream mix. Keep stirring and the sauce will emulsify.

To serve add a tablespoonful of the warm tomato paste and a sprinkling of parmesan.