Fresh Tomato Parmesan Sauce
- 1/3 cup extra virgin olive oil
- 1/4 cup finely chopped onion
- 3 cloves fresh garlic, minced or pressed
- 4 cups ripe tomatoes, cut into 1/2 inch dice
- 2 teaspoons aged balsamic vinegar
- 1/2 cup fresh basil, cut into slender ribbons (chiffonade)
- Sea salt and black pepper (to taste)
- Parmesan Cheese
- Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.
- Heat oil in large heavy skillet over medium heat. Add onions, 1/2 tsp salt, a gring of black pepper, and a 1/2 tsp sugar; saute until soft, about 10 minutes, stirring frequently. Add garlic; saute 1 minute, stirring to prevent browning. Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer-up to 15 minutes. Stir in basil during last minute of cooking; add salt and pepper to taste. Top freshly cooked and drained Ricotta, Mozzarella & Asiago ravioli with sauce and finish with freshly grated parmesan cheese.
extra virgin olive oil, onion, garlic, tomatoes, aged balsamic vinegar, fresh basil, salt, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/fresh-tomato-parmesan-sauce-50013219 (may not work)