As you know, I am a huge fan of fresh tomatoes in season–and skip the pallid tasteless ones that show up in the market most of the year.  And then along came Trader Joe’s heirloom cherry tomatoes and I had to reconsider.  Though I still stick with ones from the Farmers’ Market when I want raw with olive oil and salt, my husband created a spaghetti dish using TJ’s tiny tomatoes and now we’re both hooked on it.  Here’s how you make it.  First, get all your ingredients prepped: chop separately garlic, parsley, oregano (if you have fresh), black oil-cured olives (Major Market) and a few ounces of thickly sliced Proscuitto.  Get a large saute pan hot, add a good glug of olive oil and toss in all the chopped ingredients and saute until there’s some browning.  Then add the tomatoes with the big ones cut in half along with a cup of water.  Cook at a brisk simmer, stirring regularly for about 30 minutes.  Let sit with heat off until spaghetti is almost done, then turn up heat, add cooked spaghetti and toss for a good minute.  Serve with Parmigiano, making sure to have a spoon to get out the sauce since it will puddle in the bottom.  (I have tried this with large tomatoes, but it doesn’t work as well.  I think the skins from the little ones play a crucial role in the flavor and texture.)  We had it for dinner night before last, wonder if tonight would be too soon to have it again?

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