Preheat the grill to high.

Cut the tomatoes in half and place them cut-sides up on a baking tray.

Trickle the tomatoes with olive oil and season generously with salt and freshly ground black pepper.

Scatter the thyme leaves over the tomatoes.

Place the baking tray under the grill until the tomato skins have blackened a little.

Pour the grilled tomatoes and all their juices into a bowl.

Roughly crush the tomatoes using the back of a fork.

Stir in the torn basil leaves.

Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp, to taste.

Finish the sauce by stirring in the olives.

Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly.