Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Squeeze excess juice from 500g tomatoes, then place on a baking paper-lined baking tray with garlic cloves. Drizzle with 2 tbs oil, scatter with thyme and season. Roast for 20 minutes or until tomatoes start to collapse. Add macadamias to the tray and roast for a further 5 minutes or until lightly roasted. Remove from the oven and cool slightly.
• 3.
  Whiz macadamias in a food processor until finely chopped. Remove garlic from skins and add to the food processor with the vegetarian cheese (or parmesan), roasted tomato, pan juices and remaining 2 tbs oil. Season and whiz until combined, then stir through chopped basil.
• 4.
  Meanwhile, cook the rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain. Return pasta to the pan with the tomato pesto and toss to combine.

• 5.
  Divide pasta among bowls. Finely chop remaining 100g tomato and scatter over pasta with extra basil leaves to serve.