• 24 plum tomatoes halved lengthwise.
  • 1 tbs extra virgin olive oil.
  • 3 large garlic cloves
  • 6 ozs onion, chopped fine
  • Quarter teaspoon hot red pepper flakes or the same of hot chili powder
  • 10 basil leaves torn
  • Leaves from five sprigs of thyme.
  • One quarter to one half a teaspoon of white sugar
  • Sprinkling of salt


Preheat oven to 130 C, a little under 250 F.

Line a large baking tray with parchment paper and arrange tomatoes cut side up upon it.

In a heavy frying pan heat oil and cook onion over low heat until tender but not browned. Stir in garlic, cook for about three minutes longer and remove from heat.

Scatter onion garlic mixture along with herbs, sugar and salt across the tomatoes. Put a few more drops of olive oil all over them.

Cook for 3 hours and then leave to cool. Then they should slide easily out of their skins, which you discard.

To make the sauce, simply put the tomatoes in a pan and reheat gently, adding two tablespoons of extra virgin olive oil at the end. Toss with freshly cooked spaghetti and either Pecorino Romano cheese, or Pamesan, or a mixture of both, and add 2 tablespoons of parsley at the last moment.