Taste Level: GR
Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 45-50 min.
2 large lemon boy tomatoes (quartered then halved)
1 roma or orange tomato (quartered then halved)
2 cloves garlic (diced)
1 shallot (diced)
1/2 tsp ground oregano
1/2 tsp ground thyme
1/4 tsp ground tarragon
1 tbsp fresh rosemary (diced)
1/2 tsp ground chipotle chile pepper
2 tbsp volcanic lemon juice
2 tsp butter
1/4 cup butter
1 cup heavy cream
1/2 of a red onion (sliced into 1/8 inch rings)
3 tbsp olive oil
3 cloves garlic (minced)
1/2 tsp lemon zest
3/4 cup Parmesan (freshly grated)
1/4 cup Romano (freshly grated)
2 tbsp fresh Italian parsley (chopped)
2 tbsp fresh basil (chopped)
kosher salt (to taste)
fresh crack pepper (to taste)
In a medium sauce pan heat olive oil and lemon juice over medium heat. Once heated add all ingredients, cooking for 15 minutes. Remove as much tomato mixture as possible but leave juices.
Heat olive oil over medium heat, once heated add onion and caramelize for 10-16 minutes. Add butter to sauce pan and allow to melt. Once melted add cream and simmer for 5 minutes. Quickly whisk in cheeses for 2 minutes, then fold in garlic, onion and onion allowing to cook for 3-4 minutes, stir often. Fold in parsley, basil, zest and tomato mixture and heat through (2-4 minutes.) Serve hot over wheat fettuccine and enjoy!
Serve over your favorite noodles.