How to make
Peel the tomatoes, carrots and onions. Cut them into pieces and place them in a blender until they're finely ground.
Heat the olive oil and fry the minced vegetables with white wine, as much salt and oregano as you like, until the sauce is reduced and starts smelling nice (about 20 minutes on medium to low heat).
If desired, you can add one or two grated garlic cloves.
Boil the tortellini according to the instructions on the package and strain them from the water. It's best if they're left al dente.
Mix the pasta with the tomato sauce and transfer the mixture into a baking pan. Sprinkle the pasta with emmental cheese or yellow cheese on top - the more, the tastier.
Arrange the mozzarella in pieces on top of everything else and bake the pasta until the cheese melts in a preheated oven at 390°F (200 degrees).
Garnish it with fresh basil leaves and serve it warm.
The oven-baked tortellini are ready.
