Tomato Concasse and Prawn Spaghetti

It's basically a sauce made from tomato juice, the diced flesh (concasse), white wine and garlic, then thickened and enriched with butter.

1. 1

   Get a pan of salted boiling water on the go, this will be for blanching the tomatoes and cooking the spaghetti. To peel the tomatoes: carefully cut out the stalks with the tip of a small knife and score a cross in the bottom. Get a large bowl of very cold water ready, drop the tomatoes in the boiling water for 15 seconds, then remove and place straight into the cold water. Once the water has come back to the boil, add a glug of olive oil, put in the spaghetti and cook according to the packet instructions.
   
   Peel the tomatoes and discard the skin. Quarter, de-seed (reserving the pulp and seeds) and cut the flesh into small dice. Set aside the dice (this is called tomato concasse). Take the pulp and seeds, blitz in a blender and pass through a fine sieve into a saucepan.
   
   Over a medium heat, add garlic and white wine to the pan. Bring to the boil and simmer for 5 minutes. Whisk in butter cut into small dice piece by piece, being sure to emulsify properly. Add the tomato concasse, prawns and the basil leaves finely chopped. Add the spaghetti and mix everything together, making sure the pasta is nicely coated with the sauce. Taste and season with salt and freshly cracked black pepper. Serve and eat immediately!