- 3lb (1.5kg) firm ripe tomatoes, coarsely chopped
- salt
- 1 red onion, thinly sliced
- 2 cloves garlic, finely chopped
- leaves from 1 small bunch fresh basil, extra to garnish
- 3 tbsp extra-virgin olive oil
1/2 teaspoon sugar
- 1lb (500g) spaghetti

Instructions

- Cook the tomatoes with the salt in a covered saucepan over medium heat for 5 minutes.
- Transfer to a colander with large holes and let drain for 1 hour.
- Return to the saucepan and add the onion, garlic, basil, oil, sugar and salt.
- Partially cover and simmer over low heat until the sauce is reduced, about 40 minutes.
- Remove from the heat and run through a food mill or chop in a food processor or blender until smooth.
- Cook the spaghetti in a large pan of salted, boiling water until al dente.
- Place in a heated serving bowl and toss with the sauce. Garnish with basil. Serve hot.