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.

"Boron Elgar" > wrote in message
news
> 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.

Very nice) But one thing ... why did you grate poor Georgio??



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On Fri, 14 Aug 2015 11:02:29 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
>news
>> 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.
>
>Very nice) But one thing ... why did you grate poor Georgio??


Must make amends.

"Boron Elgar" > wrote in message
...
> On Fri, 14 Aug 2015 11:02:29 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"Boron Elgar" > wrote in message
>>news
>>> 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.
>>
>>Very nice) But one thing ... why did you grate poor Georgio??
>
>
> Must make amends.

Not really, just please explain what you meant by 'grated Locatelli'



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On 8/14/2015 6:56 AM, Ophelia wrote:

> Not really, just please explain what you meant by 'grated Locatelli'
>
It's a brand of Pecorino Romano cheese.

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

"S Viemeister" > wrote in message
...
> On 8/14/2015 6:56 AM, Ophelia wrote:
>
>> Not really, just please explain what you meant by 'grated Locatelli'
>>
> It's a brand of Pecorino Romano cheese.

Ahh thanks)




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On Fri, 14 Aug 2015 12:54:25 +0100, "Ophelia" >
wrote:

>
>
>"S Viemeister" > wrote in message
...
>> On 8/14/2015 6:56 AM, Ophelia wrote:
>>
>>> Not really, just please explain what you meant by 'grated Locatelli'
>>>
>> It's a brand of Pecorino Romano cheese.
>
>Ahh thanks)


Sorry upthread...I thought you were making a joke.

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.

"Boron Elgar" > wrote in message
...
> On Fri, 14 Aug 2015 12:54:25 +0100, "Ophelia" >
> wrote:
>
>>
>>
>>"S Viemeister" > wrote in message
...
>>> On 8/14/2015 6:56 AM, Ophelia wrote:
>>>
>>>> Not really, just please explain what you meant by 'grated Locatelli'
>>>>
>>> It's a brand of Pecorino Romano cheese.
>>
>>Ahh thanks)
>
>
> Sorry upthread...I thought you were making a joke.

No problem.



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