Fresh Tomato Sauce with Rosemary and Bacon

Name: Fresh Tomato Sauce with Rosemary and Bacon
Yield: Serves 4 to 6 (Makes enough to sauce 1 pound of pasta)
Cuisine: Europe, Italian
Ingredients: 6 ounces, bacon (6 slices), cut crosswise into 1/2-inch strips; 2 tablespoons, extra virgin olive oil; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1/2 teaspoon, minced fresh rosemary; 1/2 - 3/4 teaspoon, hot red pepper flakes; 3 pounds, ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups); 1 tablespoon, chopped fresh parsley leaves; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 ounces, Parmesan cheese, shaved thin with vegetable peeler (about 3/4 cup)

Main Courses
Europe
Italian
Fruits & Vegetables
Meat
Vegetables
Pork
Weeknight
Sauces

Appears in Cook's Illustrated September/October 2006

How do you make a sauce that does justice to the robust flavor of seasonal tomatoes?

SERVES 4 to 6 (Makes enough to sauce 1 pound of pasta)

TIME 40 minutes

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