Cut the tomatoes in half. Place the grated garlic cloves and a little olive oil (you can use 1 teaspoon of dried herbs, such as thyme, rosemary and oregano). Bake in a preheated oven at 200°C for 20 minutes.

In a pan, bring 2 liters of water to boil with a tablespoon of salt. When boiling, add the pasta and cook until it is al dente. Drain the pasta and reserve a little of the cooking water.

In a frying pan, fry the smoked jowl cubes. When they are fried, remove some of the fat and add a ladle of cooking water to make them soft. Add the onion and let wilt. Then add the roasted tomatoes and let them blend. If it is too thick, add a little of the cooking water. Add the basil leaves, adjust the salt and pepper, add the linguine, and mix with the broth.

Serve and finish with freshly grated canastra cheese.