1 lb. (#9) spaghetti, cooked
1 can whole, peeled tomatoes
8 oz. (or more) grated sharp cheddar cheese
1 minced onion
1 minced garlic clove
4 oz. sour cream

Saute onions and garlic in olive oil or butter until soft. Add tomatoes and chop up a bit. Heat through. Just before serving, toss with spaghetti and cheese. Heat through. Add sour cream at the last minute, for creaminess and a little bite. Serves up to 6. Good as leftovers. An old Brownyard Family recipe.