Ingredients:
8- 10 Fresh tomatoes, chopped and seeded. (I used vine ripe tomatoes. If you can’t find fresh tomatoes, use canned San Marzano)
1/4 c Extra Virgin Olive Oil
1 Shallot, fine chopped
TT sugar
1 tsp balsamic vinegar
1/4 c Garlic (Roasted or Confit)
2 T Fresh Basil, chiffonade
Heat olive oil over med high heat. Add shallot and cook until translucent, about 2 minutes. Add garlic and stir then add tomatoes, and cook for 2-3 minutes. Add sugar, vinegar, and season TT. Remove from heat and stir in basil. Stir in cooked angel hair pasta, or spread on toasted baguette, and serve.