Heat your oven to 350 degrees and line a baking sheet (one with edges) with parchment paper. I like the parchment paper because it collects the delicious tomato juices and prevents them from burning.

Next slice the tomatoes in half, and spread them out on the parchment lined baking sheet. Drizzle with the olive oil, and then generously sprinkle with salt and pepper. Roast the tomatoes for 15 minutes, they should be soft and juicy.

While the tomatoes are roasting, bring a pot of salted water to boil and cook the rotini until al dente.

Roast the bell peppers by placing them directly over the flame of a gas stove and charring the skin. Let them cool, and remove the stem, seeds, and membrane and peel the charred skin off. If you don't have a gas stove, you can wait until the tomatoes have roasted and slice the peppers into large pieces then char them under the broiler.

Pour 2 cups of the tomatoes, and all of their juices in the pan into a blender. Add half of one of the red peppers. Puree until the sauce reaches a creamy frothy smooth consistency. Add salt and pepper to taste if necessary.

Drain the pasta and pour it back into the pot you used to cook it. Pour the sauce over the pasta, and add the remaining tomatoes. Slice the rest of the bell pepper and add it. Chop the basil, add that to the pasta and then toss all of the ingredients to combine. Serve warm right away, or serve it chilled.