This is a most excellent way to use up those proliferating cherry tomatoes. I cooked these down in some olive oil with minced garlic, a chopped Vidalia onion, and plenty of fresh basil. Bowties work fine – any pasta will do. So easy to make: Halve the tomatoes and chop the onion, pour a fair measure of olive oil into a big skillet and warm it up. Toss the veggies in and cook them down, adding some tomato paste towards the end. If the sauce is too thick just ladle some water from the pasta you have a-boil. I add thin sliced fresh basil as it cooks and save some for garnish at the table. Use lots! Dump your drained pasta into the sauce and stir to combine, plate and serve immediately. I grated some Asiago cheese on the pasta tonight. Mmm… cheese!