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6 TOMATOES, 3 CLOVES GARLIC, HANDFUL OF BASIL, FINO OLIVE OIL, TSP SUGAR, SALT, PEPPER, SPAGHETTI, PARMESAN

SCORE A CROSS ON TOP OF 6 LARGE RIPE TOMATOES. BRING LARGE POT OF WATER TO THE BOIL AND PLUNGE TOMATOES IN. COUNT TO 20, TAKE THEM OUT AND PLUNGE THEM INTO A BASIN OF COLD WATER. THE SKINS SHOULD COME AWAY EASILY. CUT EACH TOMATO INTO QUARTERS, REMOVE SEEDS AND CHOP THE FLESH INTO CHUNKS. CHOP 3 CLOVES OF GARLIC, SHRED A LARGE HANDFUL OF BASIL AND PUT IN A BOWL WITH TOMATOES AND GARLIC. COVER WITH FINO EXTRA VIRGIN OLIVE OIL AND SEASON WITH SALT. YOU CAN ADD A PINCH OF SUGAR IF YOU WANT. LEAVE TO MACERATE FOR TEN MINUTES. BOIL A LARGE POT OF WATER AND COOK SOME SPAGHETTI. HEAT TOMATO MIXTURE GENTLY JUST BEFORE THE PASTA IS COOKED, JUST ENOUGH TO WARM IT THROUGH – IT SHOULDN’T COOK AT ALL. TOSS THE SPAGHETTI TOGETHER WITH THE TOMATO. SERVE WITH FRESHLY GRATED PARMESAN CHEESE.

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