Butter And Tomato Sauce Recipe

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Servings: 1


  • 1 1/2 lb ripe beefsteak tomatoes, peeled (see Note)
  • 3/4 stk unsalted butter
  • 6 x shallots, peeled and minced fine
  • 3 Tbsp. basil leaves Salt and grnd black pepper
  • 1 lb fresh pasta


  1. Basil leaves and freshly grated Parmesan cheese, to serve Halve or possibly quarter tomatoes, then using a tsp., remove seeds. Dice. Heat 4 Tbsp. butter in large, heavy saucepan and gently saute/fry shallots for 5 min or possibly till softened. 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. Stir in basil leaves with seasoning to taste. Cover and remove from heat. Meanwhile, cook pasta in plenty of salted, boiling water for 1 to 2 min till al dente.
  2. Drain and add in to tomato sauce. Toss lightly and serve immediately, garnished with extra basil leaves. Serve with freshly grated Parmesan cheese.
  3. Note: To peel tomatoes, rinse them, then place them in a large heat-proof bowl. Cover with boiling water and let stand for 30 to 60 seconds, dependingon their ripeness. Drain, slit with a sharp knife, and peel away skins.


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