6 tomatoes (San Marzano) 4 fresh basil leaves a bowl of ice or very cold water Coarse salt
Bring a pot of water to a boil. Remove the petiole from the tomatoes. When the water boils, scald the tomatoes a few seconds (maximum 20), then immerse them in ice (or cold water).
When they have cooled, remove the peel. Cut the tomatoes in half and each half into 3 parts. Separately heat 3 tablespoons of olive oil and a clove of garlic (without removing the peel, so the taste will be more delicate).
After a couple of minutes add the tomatoes, cook for about 10 minutes, taking care that it does not burn.
It is an excellent tomato sauce, which can still be vacuum-packed.
To the spaghetti cooked al dente and sautéed with this sauce I added slices of almonds (not toasted) and Sicilian oregano