Roast tomato sauce for spaghetti

It's worth making a big batch of this as it's pretty versatile and tasty.  Nicest thing I've cooked in a while anyway.  I'm sure you can work out quantities yourself.

Tomatoes

Extra virgin olive oil

Salt

Pepper

Sugar

Garlic

Basil

Spaghetti

Parmesan

Dressed rocket to serve with

Wash the tomatoes then de-stem by removing a conical plug with a paring knife.  Place in a tray in a single layer, pour on some oil, work around with your hands then roast for 1 1/2 hours at 140C or until they look nicely concentrated without being burnt - or even coloured at all really - and most of the liquid in the tray has evaporated.  Some liquid in the tray is absolutely fine though.  Remove and leave to cool in the tray for at least 20 minutes before emptying into a bowl.  Add finely chopped garlic, salt, pepper and sugar to taste, with some additional olive oil.  Shouldn't need too much sugar but a little bit is nice.  Break them up a little with a spatula.  They will improve if stored in the fridge like this for several days.

When ready to serve, boil spaghetti until very under-done (it will finish cooking in the sauce).  Wash the basil, pick leaves off the stem and roll the leaves up together to allow you to slice it finely.  In a large wide open frying pan or wok, warm the sauce with the basil.  Ladle a spoon of the pasta's cooking water into the pan too and then the pasta when drained.  Cook over a medium heat until the spaghetti is nicely al dente, tossing as it cooks.  Toss with parmesan cheese off the heat just before serving, and serve with extra cheese, black pepper, some olive oil poured over and the dressed rocket.  Hope you like it!