Ingredients

8 ripe tomatoes (I used a mix of plum and roma), diced
1 red onion, finely chopped
3 cloves of garlic, minced
1-2 Tbs. balsamic vinegar
1 bunch of basil leaves, finely chopped (you want about half a cup chopped)
1 glug of olive oil
1 pat of butter
Red pepper flakes (optional)
Salt and pepper (to taste)

Method

Spoon Ship in Tomato Sea

Put a saucepan on medium heat. Toss in your glug of olive oil and your pat of butter. Let the butter start to melt; when it just begins to foam, throw in your garlic and stir for a minute. If butter or garlic looks like it’s going to brown or burn, turn down your heat. Toss in the onions and a good grind of salt and stir several minutes until they are just translucent. Add your tomatoes, balsamic vinegar, about a third of the basil, and the red pepper flakes (if using). Give a good grind of salt and pepper, stir and reduce the heat to a simmer. Allow the tomatoes to release their juices, and then cook down into a nice, colorful sauce—about 10 minutes. Right before serving, toss in the remaining basil and adjust salt and pepper to taste. Serve over pasta, and destroy.