A friend recently shared a recipe for a tomato sauce that got slow-cooked by the sun. Brilliant! Efficient with both energy and time. Hers called for bocconcini and basil; I left out the cheese and used fresh thyme because I love it so. Spend 15 minutes chopping everything up in the morning, then leave it in the sun while you go to work or play. Come home, boil up the pasta, grate a little cheese, and presto! Dinner's ready.

• About 4 lbs (1.75-2kg) fresh, ripe tomatoes
• 6-8 sprigs fresh thyme
• 1-2 cloves serious* garlic (depending on whether you have an important meeting or hot date the next day)
• 1 1/2 Tbsp extra virgin olive oil
• 1 generous tsp sea salt

*I used Russian Red because I love its stickiness and slightly sweet flavour.

Chop the tomatoes into smallish pieces and put them in a large bowl. Mince and add the garlic. Pull the thyme leaves off their stems and toss them in, add the salt and the oil, and give it a stir. I recommend covering the bowl with plastic film or a clear glass lid unless you crave the extra protein of curious insects who will try to swim in your sauce. Leave it out in the sun for 5-10 hours, then toss with boiled and drained still-hot pasta. Serve with grated Parmesan or Peccorino Romano.

It's absolutely beautiful on pizza too.