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Spaghetti with Fresh Tomato Sauce
 This is a reheated fresh tomato sauce pasta, from yesterday, which I had again, for lunch today. I hesitated to take photo of it yesterday for dinner, as I was cooking the tomatoes, being careful not to overcook them so they will have a nice natural juice of their own, but still intact, and not mushy.I concocted this recipe with wonderful organic tomatoes from a favorite nearby produce market. I like to add garlic to just about everything, so this one has fresh garlic of course, in there. We are still having record braking 93 degrees here in South Florida. so this sauce is quick and it gets you out of the hot kitchen fast.I don't like to overcook fresh tomatoes, so I'm careful either, to blanch the whole tomatoes, and then dice them for a fresh tomato sauce, or use this method. Oh, I wish I had taken a picture of the beautiful vivid diced tomatoes, with fresh basil, and freshly chopped garlic. The aroma was heavenly, when it was ready you really felt like you had a special pasta, which it really was. Fresh Tomato Sauce 8 to 10 ripe plum tomatoes diced 3 or 4 large fresh basil 1 small onion chopped 2 cloves garlic chopped (opt.) 2 Tbsp. extra virgin olive oil In a large skillet, saute onions, and garlic if you are using it, Directly add 2 large basil leaves to the sauteed onions, When almost translucent, after a few minutes, add the chopped tomatoes, and cook until some of it softens and makes a nice sauce. Don't cook all the way through to leave some tomatoes, still intact. It takes about 25 minutes in all. Serve it over cooked spaghetti or pasta of your choice. Decorate with a chiffonade of the remaining basil. Serves 4   related searches : Spaghetti
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