To finish, spoon some of the sauce into a small sauté pan. Heat
the sauce on medium heat, then add the spaetzle, cooking together
just until the spaetzle are heated through. Spoon into bowls and
top with a big mound of the slaw. Serve immediately.
* You can use red tomatoes here—even canned tomatoes—and it
will taste great, but it won’t look as sharp (all that red on red).
It’s worth your time to seek out yellow tomatoes.* If the spaetzle are very sticky and clumping together, rinse and
drain them a few times.