1 to 2 quarts cherry tomatoes, washed, stemmed and cut in half
2 sweet bell peppers
1 large Vidalia onion, roughly chopped
2 cloves garlic, roughly chopped
Dried Italian seasonings
Salt and pepper
1 pound mozzarella, grated
Heavy Cream (optional)

Pasta of choice

In large sauce pan, heat olive oil on medium-high heat. Add in onions, garlic, and peppers. Sauté until onion starts to become translucent. Add in tomatoes and mix. Bring to simmer, then reduce heat to medium. Stir occasionally. Add Italian seasonings, salt, and pepper to taste.

Cook tomato mixture until tomatoes start to come apart in their juices

Put hot tomato mixture into food processor and puree until smooth. Add in mozzarella and puree until fully combined. Add in heavy cream if desired to add richness.

Cook Pasta to al dente and drain. Combine in pot with tomato/cheese sauce, then cover and let stand 15 minutes to let pasta soak up extra liquid from sauce.

Serve with grated Parmesan, crusty bread, and greens salad.