Fresh Tomato Sauce with Rosemary and Bacon

As summer begins to wind down I figured I should post this recipe. This sauce is wonderful to make from fresh garden grown tomatoes. I have made it from store bought tomatoes as well, but fresh seem to have a much better flavor.

Cooking Tip #2:
Peeling Tomatoes: 1. Cut a very shallow "x" on the bottom of your tomatoes. 2. Prepare a pot of boiling water and an ice bath. 3. Drop tomatoes in boiling water for no more than 30 seconds. 4. Remove from water and place immediately in ice bath for at least 5 minutes. 5. Peel off the skin with your hands! http://allrecipes.com/howto/peeling-tomatoes/

Fresh Tomato Sauce with Rosemary and Bacon
(Use with 1 lb of a tubular pasta)

• 6 ounces bacon (6 slices), cut crosswise into 1/2 inch strips
• 2 medium garlic cloves, minced
• 1 Tablespoon minced fresh rosemary
• 1/4 teaspoon hot pepper flakes
• 3 pounds ripe round tomatoes cored, peeled, seeded, and cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Granulated sugar
• Parmesan cheese, for serving 

1. Cook bacon in 10 inch skillet over medium heat, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to paper towel lined bowl.
2. Return skillet to medium-high heat. Add Garlic, rosemary and pepper flakes.
3. Cook stirring constantly until garlic is fragrant, but not browned, about 30 seconds.
4. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
5. Stir in salt, pepper and sugar to taste. Add bacon, Toss sauce with Pasta and serve.

~Cooks Illustrated #82