Place the tomatoes in a saucepan and cover with water. Bring to the boil. The skin should start to come away from them pretty quickly. Remove the tomatoes, peel and chop them. Set aside.
Bring a large pan of water to the boil and then add the pasta, cook for at least 12 minutes; drain.
Meanwhile, heat the oil in a medium saucepan and gently fry the onions until soft.
Add the chopped tomatoes, garlic puree, tomato puree, passata and Worcestershire sauce. Heat through for about 2 minutes then add half of the cheese and stir in until melted. Season to taste with salt.
Add the drained pasta to the sauce and stir well to coat. Serve with the extra grated cheese sprinkled on top.