Ingredients:

• 6 Tomatoes; ripened 
• 1 Garlic Clove
• 1 Onion; chopped 
• ½ tsp Chilli Flakes
• ½ tsp Brown Sugar
• 1 tbsp White Wine
• Vegetables of your choice; cubed, blanched or roasted 
• 500g Spaghetti 

Method:

1. Boil water in a pot, fill until halfway.
2. Slit the tomatoes in a criss-cross pattern and remove the tops. 
3. Place the tomatoes into the water and boil for two minutes, then cool them in iced water. 
4. Peel the skin from the tomatoes, then deseed them. 
5. Chop the tomatoes finely and set aside. 
6. In a pan, sauté the vegetables, then set aside.
7. Heat Olive Oil in the pan and add the onion. 
8. Once the onions have cooked through, sauté the garlic and chilli flakes until the raw flavour is gone. 
9. Add the wine and tomatoes and cook through until a glossy texture appears. 
10. Mix in the vegetables.
11. Boil the spaghetti according to the packet. 
12. Drain the spaghetti and mix in the Concasse. 
13. Serve immediately with a piece of parmesan bread.