2 (16 ounce) cans Italian-style diced tomatoes, drained
1 small onion, sliced and sliced
1 medium head garlic, minced
2 tablespoons coarse salt
1 cup boiling water
1 cup heavy cream
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, strain tomatoes. Mix in onion and garlic; toss with remaining ingredients. Spread mixture over a 9x13 inch baking dish and sprinkle with crushed tomatoes.
Bake for about 1 hour in the preheated oven, turning once. Cool before cutting into cubes.