1 lb. ripe tomatoes, peeled and chopped, seeds and juice reserved
1 c. onion, chopped
1 carrot, peeled, quartered lengthwise and cut into 1/4 inch strips
1 tsp. fresh thyme, or 1/4 tsp. dried thyme
1 tbsp. fresh parsley, or 1 tsp. dried parsley
1/8 tsp. black pepper
1 1/2 c. fresh asparagus, cut into 1 inch pieces
2 tbsp. red wine vinegar
8 oz. fettuccine
1/4 c. grated Parmesan cheese

Place chopped tomatoes, onion, carrot, thyme, parsley and pepper in a large saucepan over medium-high heat. Bring mixture to a boil, reduce the heat to low and simmer 5 minutes. Add asparagus pieces to saucepan. Pour in vinegar and simmer mixture, uncovered for 15 minutes.

Add reserved tomato seeds and juice, and continue cooking until most of the liquid has evaporated and asparagus is tender, about 15 minutes. While vegetables are cooking prepare fettucini according to package directions. Drain fettucini and add it immediately to the sauce. Sprinkle cheese over top, toss lightly and serve. Serves 4.