If you're have a frigid winter you may be dreaming of delicious home grown tomatoes. Most market offerings are greatly lacking in taste.

This does not apply to these tomatoes, which I pick up at Sam's. Not only are they delicious but they have a very long shelf life.

A couple of nights ago I made Pasta Pomodoro, which I usually make with home-grown Roma type tomatoes. I figured it was worth a try to try these.

They worked out beautifully. They have more liquid than the Romas, but you can adjust the amount of broth to make up for the extra liquid. I also use about half the pasta as is called for in the recipe (which I've posted before - but some of you may have missed it.)

Here's the recipe for 4 servings of Pasta Pomadoro:

INGREDIENTS
* 2 (8 ounce) packages angel hair pasta (I used just one package)
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced (I used the food processor)
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth (Swanson's regular canned is fine.)
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil (also added chopped fresh Italian Parsley)
* 1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.