Spaghetti with Tomato and Peach Sauce

spaghetti

1. Put the flour in a bowl, add the eggs and a pinch of salt and then knead with your hands to form an elastic dough. Then wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
2. Then roll out the dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment, then cook it in sufficiently salted water until al dente.

Tomato and Peach Sauce

1. Preheat the oven to 250 degrees. Sprinkle an ovenproof dish with the sugar. Halve the tomatoes, cut out the stalk and place in the sugar with the cut surface facing down. Now place the ovenproof tin on the top shelf in the oven for about 20 minutes.
2. In the meantime, blanch the peaches in boiling water for about 30 seconds, then quench, peel off the skin, remove the core and cut into pieces.
3. After 20 minutes, the skin of the tomatoes should have turned the color and peeled off the tomatoes. Now take the mold out of the oven, remove the skin from the tomatoes, you can use your fingers or a fork. Turn the oven back to 150 degrees.
4. Mash the tomato flesh a little with a fork and add the peach pieces. Salt and pepper a little, add the oregano, garlic and the scraped-out vanilla pod, mix a little and put in the oven for about 90 minutes, now on the middle rack.
5. Then take out the vanilla pod, put everything in a saucepan and puree with the magic wand, add a good shot of vodka and season again if necessary. You will be amazed how little spice is needed, the tomato flavor is so fantastic and concentrated that too much spice would be absolutely out of place.

finish

1. Strain the spaghetti and let a little – not too much – drain, place on a pasta plate and pour the sauce over it. If you like, you can rub some Parmesan on top.