3 large plum tomatoes
200ml (7floz) olive oil
3 large shallots, finely chopped
2 garlic cloves, crushed
6 large fresh basil leaves
6 sprigs of coriander
3 sprigs of tarragon
1 tbsp fresh lemon juice
Sea salt and ground black pepper
Peel the tomatoes (score, immerse in hot water for 1 min, rinse with cold water, peel off skins), quarter, de-seed and dice.
Heat the oil in a saucepan over a low heat and cook the shallots and garlic until softened. Remove from the heat.
Meanwhile, de-stalk the herbs and chop into julienne strips. Stir into the shallots and oil, leave to infuse for 5 mins then mix with the tomato.
Return to the heat and heat gently until piping hot. Add lemon juice, season and toss with freshly cooked spaghetti.