This was inspired by an idea from our friend Sharon. It’s a tomato sauce that gets slow-cooked by the sun, brilliantly efficient with both energy and time. Hers called for bocconcini and basil, but we’ve omitted the cheese and substituted fresh thyme. 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, flavourful tomatoes
• 6–8 sprigs fresh thyme
• 1–2 cloves garlic, minced
• 1½ Tbsp (22mL) extra virgin olive oil
• 1 generous tsp (5mL) sea salt

Dice the tomatoes and put them in a large bowl. Add the garlic. Pull the thyme leaves off their stems and toss them in, add the oil and the salt, and give it a stir. Cover the bowl with plastic film or a clear glass lid to keep heat in and insects out. Leave it in the sun for 5–10 hours, then toss with boiled and drained, still-hot pasta. Serve with grated Parmesan or Pecorino Romano.

It’s absolutely beautiful on pizza too.