Crab pasta salad with warm tomato, tarragon and basil sauce

Ingredients

• 10 large_piece egg tomatoes (900g)
• 1 tablespoon sea salt
• 1 teaspoon cracked black pepper
• 1/3 cup (80ml) olive oil
• 1 large_piece brown onion (200g), chopped finely
• 2 cloves garlic, crushed
• 1 cup (250ml) white wine vinegar
• 2 cups fresh basil leaves, loosely packed
• 1 cup fresh tarragon leaves, loosely packed
• 6 cooked blue swimmer crabs (2kg
• 350 grams linguine
• 300 grams spinach, trimmed, chopped coarsely
• 2 tablespoons lemon rind, finely grated