Raw Tomato Sauce (Salsa Cruda Di Pomodoro)

• 2 pounds (1 kilo) ripe tomatoes
• 1 good pinch sea salt flakes
• 1 handful of fresh basil leaves
• 12 ounces (350 grams) spaghetti
• 2 to 3 tablespoons extra-virgin olive oil
• Optional: finely chopped garlic, dry or fresh chile, 2 finely chopped spring onions

1. Score a cross on the bottoms of the tomatoes. Bring a large pot of water to boil (the one you will use for the pasta) and place the tomatoes in the pot to blanch for about 20 seconds. Remove with a slotted spoon and immediately place them in a bowl of ice water. Once cool enough to handle, the skins will peel off easily.
2. In the meantime, keep the water boiling and add salt (you should aim for 1 teaspoon for each litre/4 cups of water), then the pasta. Boil according to packet directions.
3. Chop the tomatoes into quarters and scrape out the seeds. Chop the rest of the flesh and either leave roughly chopped (my preference) or, if you prefer a smooth sauce, you can pulse in a food processor, smash with a mortar and pestle, or pass through a food mill (if adding garlic or any of the other optional flavors, include them with the tomatoes at this stage).
4. Place in a bowl with a good pinch of sea salt, torn basil leaves (don't chop them with a knife, rip them by hand), and the extra virgin olive oil add then stir to combine. Set aside until the pasta is ready.
5. Drain the al dente pasta and tip immediately into the bowl of tomatoes and toss to coat. Serve immediately.

tomatoes, salt, handful of fresh basil leaves, spaghetti, extravirgin olive oil, garlic

Taken from food52.com/recipes/61448-raw-tomato-sauce-salsa-cruda-di-pomodoro (may not work)