Cut the tomato into quarters, remove the stem, place in a hot frying pan without oil, bake until the skin is black on each side, then remove the outer skin.

Chop the hot tomatoes with the charred parts into a chunky puree (using a blender or knife).

In a heated frying pan, lightly fry the chopped onion and garlic in olive oil, add the tomato puree, leave the juice from the puree separately and add if the sauce turns out to be dry. Sprinkle with dry oregano and add a little more olive oil.

Cook spaghetti according to package directions, but remove it 30 seconds early and immediately drain and transfer it to the sauce. Mix well and place on a plate. Sprinkle with basil leaves, drizzle with lemon juice and olive oil, sprinkle with lemon zest (literally a couple of strokes with a grater!), and sprinkle with bread crumbs.

Whether to sprinkle with cheese is up to you.