Slice the cherry tomatoes in half and place it in a big mixing bowl. If you are using big tomatoes, then slice in half, remove the seeds and dice the tomato into tiny bite size pieces.

Roughly chop the basil leaves and add it to the bowl.

Thinly slice the shallot if using and add it to the mixing bowl.

Now add salt, balsamic vinegar and olive oil. Give a mix and leave aside for 2 to 3 hours

After 3 hours, the tomatoes would have softened and release a lot of the juices, making it a refreshing flavorful raw tomato sauce.

Cook the spaghetti al dente for 8 to 10 minutes, depending on the brand you are using. Then drain and add it to the raw tomato sauce. Add the Parmesan cheese and toss it all around.

Serve it right away by garnishing with more basil leaves and grate more Parmesan on top.