Instructions: Basil leaves and freshly grated Parmesan cheese, to serve Halve or quarter tomatoes, then using a teaspoon, remove seeds. Dice. Melt 4 tablespoons butter in large, heavy saucepan and gently saute shallots for 5 minutes or until softened. Add remaining butter and tomatoes and continue to saute gently for 5 to 8 minutes or until 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 minutes until al dente.

Drain and add to tomato sauce. Toss lightly and serve immediately, garnished with extra basil leaves. Serve with freshly grated Parmesan cheese.

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, depending
on their ripeness. Drain, slit with a sharp knife, and peel away skins.

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