Fresh tomato pasta

Tomatoes are in season over the summer months and are so easy to grow in your own garden. Be sure to use home grown or vine ripened tomatoes in this recipe for maximum flavour.  This recipe is served warm rather than hot so is a wonderful meal to eat alfresco during summer with a glass of chilled Tallis white. Serves 4. Ingredients 1kg vine-ripened tomatoes 1 tablespoon sea salt 1/2 cup extra virgin olive oil 2 tablespoons red wine vinegar juice and zest of one lemon 2 cloves garlic, crushed 1 small red chilli, finely chopped freshly ground black pepper 300g good quality spaghetti 1 cup basil leaves, torn Parmigiano Reggiano

1. Score a cross in the base of each tomato. Place tomatoes in a large bowl and pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross. Halve the tomatoes, and press halves to squeeze out seeds and excess juice. Chop tomato flesh roughly, place in a colander over a bowl and sprinkle with sea salt. Leave to drain for half and hour. 2. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl and stir to combine. Leave for 20 minutes for flavours to develop. 3. Cook spaghetti in salted boiling water according to manufacturer's instructions. Drain well. Toss through tomatoes with freshly torn basil leaves, and serve with freshly shaved Parmigano Reggiano.