For the spaghetti
Cook the spaghetti in boiling water with salt for about 7 minutes, drain and keep it warm.
For the tomato confit
Cut the tomatoes in four and take out the seeds. Toss it with salt, oil, sugar and mint, let them dry a little in the oven at 57°C for an hour.
For the mint flavored oil
Heat the oil in a pot at 60°C, add mint and let it sit. Filter.
For the tomato sauce
Cut the tomatoes in small pieces. Heat the oil in a pan, add the onions, let it braise, mix everything together with some salt.
Slowly cook for 10 minutes.
Remove and mash. Check the salt and dress the spaghetti.
For the finishing
Place the spaghetti on a plate, add the tomato slices, mint oil and mint leaves.