Are you suffering from a tomato overload like I am? It's that time of year for sure. We have been eating them in salads and on bruschetta but I still couldn't keep up with them so I made this sauce. It is very good.
Saute 4 sliced shallots in 1 cup of olive oil until they are translucent. Add 1 head of diced garlic cloves. Saute until they soften and then throw in 6 cups of cherry tomatoes.
Add 2 cups of tomato sauce.
Add about 6 stalks of fresh basil.
Stir it all around.
Partially cover the pot and let it cook over medium low heat for about 45 minutes.
Using a potato masher, break the cherry tomatoes up. I added 1 beef bouillon cube to enrich it.
Continue to cook for about 30 minutes or so until the sauce thickens. It develops a rich, silky texture.
Boil some spaghetti and coat it with some of the sauce. Place it in a bowl.
Top it with extra sauce.
Sprinkle on some Parmesan cheese and dig in. Summer in a bowl.