Butter And Tomato Sauce Recipe

1. 1

   Basil leaves and freshly grated Parmesan cheese, to serve Halve or possibly quarter tomatoes, then using a tsp., remove seeds.

2. 2

   Dice.

3. 3

   Heat 4 Tbsp.

4. 4

   butter in large, heavy saucepan and gently saute/fry shallots for 5 min or possibly till softened.

5. 5

   Add in remaining butter and tomatoes and continue to saute/fry gently for 5 to 8 min or possibly till tomatoes begin to break down.

6. 6

   Stir in basil leaves with seasoning to taste.

7. 7

   Cover and remove from heat.

8. 8

   Meanwhile, cook pasta in plenty of salted, boiling water for 1 to 2 min till al dente.

9. 9

   Drain and add in to tomato sauce.

10. 10

    Toss lightly and serve immediately, garnished with extra basil leaves.

11. 11

    Serve with freshly grated Parmesan cheese.

12. 12

    Note: To peel tomatoes, rinse them, then place them in a large heat-proof bowl.

13. 13

    Cover with boiling water and let stand for 30 to 60 seconds, dependingon their ripeness.

14. 14

    Drain, slit with a sharp knife, and peel away skins.

* Per serving · 4 servings · Values may vary.

No additional tips available.