1. Preheat oven to 375°F (190°C). Cut the tomatoes in half and remove the seeds, then place them cut side up on a baking sheet.
2. In a large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté for about 3 minutes until softened.
3. Pour the vegetable broth into the saucepan and bring to a boil. Add the tomato halves, salt and pepper, then reduce heat to low and simmer for about 20 minutes until the tomatoes have released their juices and formed a thick soup base.
4. Cook pasta according to package instructions, then drain and set aside. Once the soup has cooled slightly, use an immersion blender or transfer it to a regular blender to puree until smooth.
5. Return the soup to the saucepan and reheat over low heat. Add chopped basil and grated Parmesan cheese, then stir in the cooked pasta and serve hot.
Enjoy your delicious California Tomato Summer Soup Pasta! This recipe is perfect for a warm summer evening or a quick lunch. It's also great for entertaining guests as it can be made ahead of time and reheated when needed. Don't forget to use fresh, ripe tomatoes for the best flavor.