Summary

Ingredients

• 500 g pasta (spahetti)
• 1 ½ kg beefsteak tomato (s)
• 1 shallot (s)
• 2 cloves garlic)
• 1 teaspoon sugar
• 2 tablespoon balsamic vinegar
• 2 tablespoon sea salt, coarse
• pepper
• 1 pinch cayenne pepper
• 1 sprig rosemary
• 4 sprigs oregano
• olive oil
• some basil to serve

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Instructions

1. Bring water to a boil in a saucepan. Meanwhile, prepare a water bath with ice cubes and scratch the tomatoes four times from the stem down with a knife. As soon as the water boils, put the tomatoes in for a short time and then immediately put them in the ice cube bath. Now you can easily remove the skin, should it not be so easy, just put the tomatoes in the boiling water again.
2. When the skin is off, remove the stalk and roughly chop the rest. Peel and chop shallot and garlic. Heat the olive oil in a saucepan, then sweat the shallots and garlic in it. Add the sugar. As soon as this has dissolved slightly, deglaze with balsamic vinegar. Then immediately add the diced tomatoes. Season with salt, pepper and cayenne pepper. (Don`t be afraid of so much salt, sea salt tastes better, but has less salt than normal salt.) Let everything simmer for about half an hour.
3. Pluck the rosemary and oregano from the stalk, chop finely and add to the sauce.
4. Now the spaghetti can be cooked. When these are ready, pour off the water, save some of it and put it back in the pan with the pasta (this will prevent the spaghetti from sticking so easily).
5. I always prepare the spaghetti as a nest in a deep plate, then I put the tomato sauce and a few basil leaves on top. It tastes particularly fine if you add a few splashes of olive oil and old balsamic vinegar to the sauce.