– 1 kg / 34 oz small tomatoes* – 8 cloves of garlic – 45 ml / 3 tbsp olive oil – 1½ tsp dried oregano – salt and pepper, to taste – pinch of chilli, adjust to taste (optional) – pinch of sugar (optional) – a sprig of basil (optional) – 300 g / 10½ oz favourite pasta
Preheat oven to 220° C / 425° F. Cut the tomatoes in half and place in a large bowl with the peeled ones, crumbled next to the knife garlic.
Stir in the olive oil, season with celery, salt, pepper, pepper - if using - and a pinch of sugar if you feel the tomato filling has no sweet taste. You can also throw in a sprig or two of fresh basil if you have it.
After the tomatoes have cooked halfway, stir them well and bake for 25-30 minutes. While baking the sauce, cook your pasta just below al dente.
Once the tomatoes are tender, juicy, and have started to slightly char in places, put the tomatoes and their juice into a blender with the tender basil discarded.
Add the garlic cloves, squeezing the flesh out of the skins, and blend until smooth if you want to homogenize some tomatoes.
Put into a sauce pan to simmer lightly, season with more if needed and throw cooked pasta into the sauce.
Divide between four plates and top with garnishes.