A simple tomato sauce for pasta, made with the Greatest Tomatoes from Europe
Slice the tomatoes open, remove the seeds, and finely chop the tomatoes. Set aside.
Heat the oil in a frying pan over a medium heat and sweat the garlic for a few minutes until soft and starting to caramelize. Add the tomatoes, half of the basil and a pinch of sugar. Season with salt and the oregano. Simmer over a gentle heat for at least 15 minutes, until the tomato pieces start to break down.
Meanwhile, fill a large pot with water and bring the water to a rolling boil. Add the spaghetti. Cook the spaghetti, stirring occasionally, until it reaches your desired softness (Italians like it al dente, with a little bit of "bite"). Drain and mix with the sauce. Sprinkle the remaining basil over the top and serve immediately.