Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Place the tomatoes in a large deep baking tin.
In a small saucepan, heat the ingredients for the balsamic sauce together over a medium heat high. After about 5 minutes, it should have reduced down considerably and become a thin glaze consistency.
Once the glaze is ready, pour it evenly over the tomatoes. Try to make sure each tomato gets a bit of liquid on it. Season well, and place the tomatoes in the oven for 1 hour, to 1 hour and 20 minutes. Watch some Netflix, have a nap, paint your nails.
Once the tomatoes are ready, allow them to cool a little. I have nightmares of someone blowing up their Nutribullet based on my instructions.
Blend the tomatoes, tasting for seasoning and chilli, if you’re using it. Set aside.
Bring a wok or pot of salted water to the boil. Cook your spaghetti as per the instructions on the packet, leaving it just al dente to be finished off in the tomato juices. Once cooked, drain and return to the wok or pot.
Add as much tomato sauce as you fancy – I find this quantity makes 6-8 servings (or two packets of pastworth of sauce. You might like yours very saucy, so it might only make 4 serves. Either way, it can be used in just about anything and freezes well, so a second batch is never a terrible thing.