Thursday, July 26, 2012

Spaghetti with a Fresh Tomato Sauce

What do you do when you find yourself with an over-abundance of tomatoes?
You find new ways to use these delightful things; that's what you do.  Fresh tomatoes are only available one season a year and you have to take advantage of it.  Despite the drought, our tomato plants have been a bit more exuberant than usual.  More tomatoes are ripening on the vine every day.  Just as long as you can get to them before the raccoons and the deer do, that is.

This week I decided to make a fresh tomato sauce for spaghetti.  I don't have a recipe for this.  I'm winging it.

 Look at these beauties.  The small green one fell off the vine, so we picked it up.  Nothing goes to waste.

 For this recipe I had about:
2 cups Roma tomatoes, chopped
1/4 cup onion, diced
3 cloves garlic, grated
1 teaspoon fresh thyme
1 teaspoon fresh oregano, chopped
1/4 cup sherry
1/2 box spaghetti

Not shown:
3 slices bacon, chopped
1/4 teaspoon black pepper
 salt, to taste
brown sugar, to taste

 Cook the bacon until crisp.  Remove from the pan and drain on paper towel.

 Saute the onion in the bacon fat over medium-high heat until soft.  Add the garlic and cook for one minute.  Add the tomatoes.

 Add the sherry, thyme, oregano, and black pepper.  Add salt and brown sugar to taste.

Meanwhile, cook the pasta according to package directions.  When al dente, add the pasta to the sauce.

 Stir to coat the pasta.

Serve with Parmigiano-Reggiano cheese.

This is a lighter take on a spaghetti sauce.
Very nice.

And the tomatoes still keep piling up on the counter...

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