Spaghetti with fruity tomato sauce

Ingredients for 4 servings:

• 500 g pasta (spaghetti)
• 1 ½ kg beefsteak tomatoes
• 1 shallot(s)
• 2 garlic cloves
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 2 tbsp sea salt, coarse
• pepper
• 1 pinch of cayenne pepper
• 1 sprig(s) rosemary
• 4 sprigs of oregano
• olive oil
• some basil for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Bring water to a boil in a pot. Meanwhile, prepare a water bath with ice cubes and score the tomatoes four times with a knife, starting at the stem and working downwards. As soon as the water boils, place the tomatoes in the water for a short time and then immediately place them in the ice cube bath. The skin can now be easily removed; if it isn’t so easy, simply place the tomatoes back in the boiling water. Once the skin is off, remove the stem and roughly chop the rest. Peel and chop the shallot and garlic. Heat olive oil in a pot, then sauté the shallots and garlic. Add the sugar. Once the sugar 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 too much salt; sea salt tastes better but is less salty than regular salt.) Let everything simmer for about 30 minutes. Pluck the rosemary and oregano from the stems, chop finely, and add to the sauce. Now it’s time to cook the spaghetti. When it’s done, drain the water, reserving some, and return it to the pot with the pasta (this prevents the spaghetti from sticking together as easily). I always arrange the spaghetti in a nest in a deep dish, then top with the tomato sauce and a few basil leaves. It tastes especially good if you add a few drops of olive oil and aged balsamic vinegar to the sauce.