We always have a lot of cherry tomatoes because G. won’t let me put in just one plant. He worries it would die, and then he wouldn’t have cherry tomatoes to give his mom. So, we always put in two, and they both thrive and then I have more cherry tomatoes than I know what to do with. G. doesn’t eat raw tomatoes, and his mom doesn’t eat a lot of anything.
I found a pretty good recipe for a quick tomato sauce in Bon Appetit. It’s not a thick red tomato sauce, but more of a clear sauce with some cooked tomatoes in it. It’s different — light and refreshing for warm weather.
Spaghetti with Cherry Tomatoes
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs basil
1 sprig thyme
1/2 sprig tarragon
1 whole star anise pod
1 whole clove
4 cups cherry tomatoes, halved
2 teaspoons Sherry or red wine vinegar (I used 1/4 cup cheap red wine because I like wine in pasta sauce.)
12 ounces spaghetti
Cook the spaghetti. Reserve 1 cup of the water from the cooked pasta.
Heat the olive oil in a skillet, and add the onion, stirring often until it is soft but not brown. Add the garlic and herbs and cook about 2 minutes. Add the tomatoes and vinegar (or wine). Cook, stirring occasionally until the tomatoes release their juices and a sauce forms. This will take 10 to 15 minutes. Season with salt and pepper to taste.
Add the pasta and 1/2 cup of the pasta water to the tomato sauce. Cook, tossing the pasta and adding more liquid as needed until the sauce coats the pasta. This will take about 2 minutes. Serve!