A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve over pasta with plenty of Parmesan cheese.
I just made this and it was amazing! I only prepared for 2 servings, and kept all of the ingredients in the same proportions, only with 3 differences: -added 3/4oz cream cheese during simmer -substituted white vinegar for balsamic -used crush basil during simmer, topping with fresh basil upon serving RIDICULOUSLY TASTY, and very simple too - 02 Oct 2009 (Review from Allrecipes US | Canada)
Excellent sauce... I used fresh tomatoes (8 romas) as I avoid all canned goods due to high sodium counts. I doubled the red pepper flakes and halved the sugar but left the rest the way as stated. Once done cooking and before adding the basil, I used my immersion blender to thicken it up with the chopped tomatoes/onions. Excellent served over any pasta. Have made this once already and forgot to review Good stuff! thanks for the recipe! - 17 Mar 2011 (Review from Allrecipes US | Canada)
Good, fresh recipe. Make sure you use good quality balsamic vinegar. If you do not have fresh basil, add dried basil when the tomatoes and other ingredients are added. Bring to a boil, cover and reduce heat. Allow to simmer for at least an hour for full flavor. - 12 Dec 2010 (Review from Allrecipes US | Canada)