For the sauce: Bring a large pot of water to a boil over high heat. Blanch the tomatoes in the boiling water for 1 minute, then transfer to a strainer. When cool enough to handle, peel the tomatoes and discard the skins.
Heat the olive oil in a cast-iron skillet over medium heat. Add the scallions, red onion and cherry peppers and saute until well caramelized, about 7 minutes. Add the garlic and saute another 2 to 3 minutes. Add the peeled tomatoes and crush with a potato masher. Add 1/2 cup warm water and stir in the basil, oregano and sea salt. Cover and simmer for 30 minutes.
For the spaghetti: Bring a large pot of water to a boil over high heat and stir in the salt. Add the spaghetti and cook to until al dente or desired texture is achieved, about 8 minutes. Drain and serve with a generous ladleful of the sauce and a sprinkling of Parmesan.
Recipe courtesy of Bobby Deen