Here is a great recipe that allows you to use all your extra fresh ripe tomatoes. This classic Amatriciana sauce originated South west of Rome, in Amatrice.
The classic version uses crispy Guanciale, but many use Pancetta or Prosciutto and like its cousin, Carbonara uses pepper. In this case it’s Red Pepper Flakes that gives Amatriciana it its heat. Because of the simplicity of Amatriciana saucebe sure to use the finest ingredients. It makes a big difference especially considering that there are only a few critical ingredients used.
An example would be for your tomatoes, if using canned tomatoes make sure you use imported San Marzano tomatoes for the most of authentic tasting sauce. Because you are frying the bacon, remember: it has to be not smoked! Be sure not to forget the Romano cheese should be of highest quality, imported if possible and freshly
grated. If you don’t like the flavor of Romano you may substitute it with Parmesan. The true classic version is made with Pecorino Romano cheese
1 peeled medium-sized white or red onion, chopped
8 ounces Guanciale, (Pancetta or Prosciutto may be use if not available) in 1/4 inch cube
3 tablespoons olive oil
1 and 1/2 pounds very ripe, fresh tomatoes; OR 1 and 1/2 pounds canned San Marzano tomatoes,
1/2 teaspoon hot red pepper flakes
Sea Salt and freshly ground black pepper
Put the onion to saucepan and saute for 5 minutes, till it is soft and begins to brown . Add the Guanciale, Pancetta or the Prosciutto to the onion and saute it for 10 minutes, till it is very crisp. Add the tomatoes, red pepper flakes, salt and black pepper to taste.
Simmer for 20 minutes, stirring with a non metallic spoon.