1. Halve the tomatoes. Place the garlic and half the tomatoes in a bowl. Using an immersion blender, puree until smooth; reserve.
2. Slice the bacon into thin strips. Heat a frying pan without oil or butter and fry bacon until crispy, about 5 minutes. Remove from pan and drain on paper towels. Do not clean frying pan.
3. Dice the carrots, celery and onion, and sauté in the remaining bacon fat with the thyme. Cook until slightly caramelized, about 6 minutes. Add the stock and cook for 1 minute, until most of the liquid has evaporated. Add the tomato sauce and simmer for 1 minute. Season with salt (in moderation) and pepper.
4. Meanwhile, cook the spaghetti according to package directions until al dente; drain. Toss pasta with the cooked sauce, 2/3 of the bacon and 2/3 of the remaining tomatoes. Garnish with the remaining bacon and tomatoes. Serve with shredded Parmesan cheese.
445 calories, 16g fat, 6g saturated fat, 26mg cholesterol, 515mg sodium, 60g carbohydrate, 7g fiber, 10g sugar, 17g protein