Prepare the tomatoes: Bring a kettle of water to the boil. Score a small 'X' on the bottom of each tomato with your knife. Drop them into a heatproof bowl and pour the boiling water over them. Leave for 45-60 seconds, or until you see the skin starting to peel back at the scored mark. Drain and plunge into cold water. The skins will slip off easily now. The tomatoes will feel warm and yielding in your hands.

Chop with care: Halve the peeled tomatoes and scoop out the seeds and watery pulp with your fingers. You want only the firm flesh. Dice the tomato flesh into small, even cubes, about 1 cm each. As you chop, you'll hear the gentle squelch of the knife through the soft fruit. Place the cubes in your large mixing bowl. The colour should be a deep, vibrant red.

Build the base: Add the minced garlic, diced red onion, capers, salt, and pepper to the bowl. Pour over the olive oil and red wine vinegar. The aromas will immediately start to mingle — sharp garlic, pungent vinegar, and the grassy scent of good olive oil. Stir gently with a wooden spoon until everything is evenly coated.

Rest and macerate: Cover the bowl with a clean tea towel and leave it on the counter for at least 30 minutes. This is the most important step. During this time, the salt draws moisture out of the tomatoes, creating a light, juicy dressing. The flavours deepen and marry. You'll notice the mixture looks glossier and more cohesive, and the smell becomes richer and more rounded.

Finish with herbs: Just before serving, tear the basil leaves and chop the parsley. Stir them through the sauce. The green against the red is visually striking, and the fresh, peppery aroma of the herbs will lift the entire dish. Taste and adjust seasoning — add a pinch of sugar if the tomatoes taste too acidic, or more salt if needed.

Cook your pasta: Bring a large pot of generously salted water to a rolling boil. Cook 400g of your favourite pasta (spaghetti, linguine, or pappardelle work beautifully) until al dente. Reserve a mug of the starchy pasta water before draining. The pasta should be tender but with a slight resistance at the centre.

Toss and serve: Add the hot, drained pasta directly to the bowl of sauce. Toss vigorously with tongs, adding a splash of the reserved pasta water to help the sauce cling to every strand. The pasta's heat will gently warm the sauce without cooking it. The sauce should coat each piece in a glossy, ruby-red sheen. Serve immediately, topped with grated Parmesan if you like.