1 kg red meaty not refrigerated tomatoes
coarse sea salt
2-3 garlic cloves, pressed
1/2 cup extra virgin olive oil
3 tbsp capers, preferably kept in salted brine, well-rinsed under warm water and chopped
1-2 fresh chilies
1 bunch cilantro, finely chopped
1/2 bunch flat leaf parsley, finely chopped
Dip the tomatoes in boiling water for 30 seconds, and skin them.
Cut off the stem, halve and squeeze each half to get rid of most of the seeds.
Chop on a board, with a large knife.
Transfer the chopped tomatoes to a colander, sprinkle with some coarse salt and let drain for 15-30 minutes.
In a bowl mix the garlic with the olive oil, the capers, the chili and half the cilantro and parsley.
Just before using, add the tomatoes to the olive oil mixture, toss well and taste to adjust the seasoning.
Mix with just cooked and drained spaghetti or use in any other way you like.
Sprinkle with the rest of the chopped herbs just before serving .