Thursday, August 21, 2014

Fresh Cherry Tomato Spaghetti Sauce

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.