But I have to say, I find that sometimes I'm not craving my go-to, super simple tomato sauce. Sometimes I come across something in a magazine and I can't wait to see how it turns out. I came across a grated tomato sauce a while back, and I'm not even sure which magazine it was in. When that happened, I completely forgot to make the sauce and the recipe was put aside in my mind for a while. Luckily, I came across this recipe in a recent Bon Appetit magazine and this time I made it right away. That right away was actually weeks ago, but putting together a blog post after editing all the photos in the middle of a fun summer sometimes gets postponed!But it's technically still summer and there are gorgeous tomatoes all over the place (and probably in your gardens, if you're a talented gardener...I'm so jealous!!)
I have been canning diced tomatoes and I've been canning tomato sauce. We have been making tomato salads almost every day and we have been making quick tomato soups. Then finally it was time to whip out my box grater and grate some tomatoes for our pasta dish! I can only suggest to be careful as you're grating away as the tomatoes are slippery and your fingers get a little wet; it could get a little dangerous if you go to quickly.
While you're grating the tomatoes (should only take a couple of minutes), you are boiling your pasta. Once your tomatoes are grated, you heat up the oil to cook the onion and garlic. The scent of fresh rosemary going through the kitchen will have everyone wondering what you are making...it smells fantastic!! You could skip the bit of butter at the end, but I do like the extra creaminess it adds to the sauce.
Keep in mind that the flavor of the sauce will depend on the tomatoes you choose for the sauce. Look for rice and juicy tomatoes. This recipe is totally vegan if you don't add the Parmigiano Reggiano and of course, the butter. You could skip the cheese and add a touch of Earth Balance margarine to the sauce.
Make this vegan by not using the Parmigiano Reggiano cheese. If you are gluten-free, use your favorite GF spaghetti!! I used spaghetti, but this would be wonderful also with linguine or angel hair pasta. You could toss in some olives and a little touch of hot pepper if you like it spicy!
Adapted from Bon Appetit.