On 8/13/2015 7:31 PM, Boron Elgar wrote:
> We have a LOT of tomatoes hanging around...oodles, a metric buttload,
> an "omigawd what will we do with them all" amount.
>
> We put some thin spaghetti up to boil.
>
> I chopped up a few large, ripe tomatoes and set them in a bowl.Then I
> sauteed a chopped onion and some garlic in olive oil.
>
> Once the aromatics were translucent, I added the tomatoes, some
> drained and crushed anchovies (for umami, of course) and a spoonful of
> dried Italian herbs. I stirred and let this all cook down.
>
> Once the pasta was done, I added it to the sauce in the saute pan,
> threw in a bunch of fresh basil and oregano, added a cup of grated
> Locatelli, and served it all up with a generous grind of fresh pepper.
>
> Nice summer meal.

That is very similar to our go to cherry tomato summer dinner.
Uses up a bunch of them and really hits the spot for a summer
evening, as you say.

Unfortunately, I just have those tiny tomatoes, not cherry or even
grape. Delicious but I'd prefer cherry tomatoes.

Of course I have larger tomatoes, too, but that's not what I want
for this dish.

nancy