Sunday bakes - 'save some for tomorrow' tomato pasta bake

This summer is great for tomatoes, as long as you keep them watered they will ripen and caramelise in the sun.
This pasta bake is full of sweet tomatoes and basil, with some of the pasta swapped for bulgar wheat to add a different texture.

Ingredients
8 vine ripened tomatoes, quartered
Handful of cherry tomatoes, halved
Half a red pepper, diced
1 cup of bulgard wheat
1.5 cups of pasta
A pack of basil leaves (about 10 leaves)
3/4 a jar of pesto
2 tbsp tomato paste
1 tbsp Ketchup
50g of grated cheddar

Method
Cook up the pasta and the bulgar wheat in boiling water, drain, and stir all the ingredients, except the cheese together in a baking dish.

Scatter the cheese on top and bake in the oven until bubbling and golden.

This is about as simple as dinner gets, and there will be plenty for lunch tomorrow too.