Ingredients
1/3 cup extra virgin olive oil
1/4 cup finely chopped onion
3 cloves fresh garlic, minced or pressed
4 cups ripe tomatoes, cut into ½ inch dice
2 teaspoons aged balsamic vinegar
1/2 cup fresh basil, cut into slender ribbons (chiffonade)
Sea salt and black pepper (to taste)
Parmesan Cheese
Preparation
Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.
Heat oil in large heavy skillet over medium heat. Add onions, 1/2 tsp salt, a gring of black pepper, and a 1/2 tsp sugar; sauté until soft, about 10 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring to prevent browning. Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer-up to 15 minutes. Stir in basil during last minute of cooking; add salt and pepper to taste. Top freshly cooked and drained Ricotta, Mozzarella & Asiago ravioli with sauce and finish with freshly grated parmesan cheese.
