Ingredients
250g fresh datterini tomatoes, sliced in half lengthwise
3–4 sprigs of fresh thyme, finely chopped
½ tsp of soft brown sugar
¼ tsp of lemon zest
½ tsp of sea salt
400g tin of peeled San Marzano tomatoes
500g dried spaghetti
200g fresh cherry tomatoes
50ml Ligurian olive oil
2 garlic cloves, crushed and chopped
A few leaves of fresh basil, roughly torn
1 pinch of dried oregano
Method
1.
Preheat oven to 80°C. Place the datterini tomatoes cut side up in a large baking tray and cover with the chopped thyme, brown sugar, lemon zest, and sea salt. Roast in the oven for 3 hours until soft and caramelised on the outside.
2.
Drain the San Marzano tomatoes and keep the liquid in a separate bowl. Slice into strips.
3.
Cook the spaghetti in salted water as per packet instructions until al-dente.
4.
As the pasta is boiling, sauté the cherry tomatoes with olive oil and garlic in a large pan and cook until tender.
5.
Add the sliced San Marzano tomatoes along with their juice to the pan and simmer on medium-high heat for 5 minutes until reduced. Add salt, pepper, or a pinch of sugar as needed.
6.
Once the spaghetti is al-dente, add to the pan with the sauce, along with a little pasta water and ensure every strand of spaghetti is coated. 9. Add in the caramelised datterini tomatoes, basil, and oregano.
7.
Toss together and serve piled high on a plate.
