On Fri, 14 Aug 2015 07:43:43 -0400, Nancy Young
> wrote:

>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

I used a mix in this dish...the larger tomatoes, which were chunked,
cooked down and gave a sauce-like smoothness, and the cherries of
various colors, retained shape and texture.

Best of both worlds. Of course the whole thing was created on a wing
and a prayer.